Carrabbas Spiedino Di Mare Food

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CARRABBA'S SPIEDINO DI MARE



Carrabba's Spiedino Di Mare image

Posted from a copycat site in response to a recipe request. The author found that it tasted more like the Carrabba's dish when the melted lemon butter is poured over the scallops and shrimp and served instead of having it on the side.

Provided by Molly53

Categories     Egg Free

Time 15m

Yield 4 Appetizers, 2 serving(s)

Number Of Ingredients 8

4 scallops (size U-10 to U-20)
4 shrimp (size U-16 to U-20)
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons extra virgin olive oil
1/4 cup seasoned Italian breadcrumbs, for breading
2 ounces lemon butter
fresh parsley, chopped

Steps:

  • If using bamboo skewers, soak in water 1/2 hour.
  • Season scallops and shrimp with salt and pepper.
  • Lightly coat with olive oil, then dip in seasoned bread crumbs.
  • Skewer and grill on both sides.
  • Melt lemon butter and serve with seafood.
  • Sprinkle chopped parsley on top.

CARRABBA'S LEMON BUTTER SAUCE



Carrabba's Lemon Butter Sauce image

Make and share this Carrabba's Lemon Butter Sauce recipe from Food.com.

Provided by Valerie in Florida

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons clarified butter (you'll need about 1/2 stick of butter; directions follow)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
4 tablespoons fresh lemon juice
2 tablespoons dry white wine
salt
pepper
2 tablespoons cold butter

Steps:

  • To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
  • To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

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  • Lightly season scallops and shrimp with salt and pepper. Lightly coat with extra virgin olive oil, then dip in seasoned bread crumbs. Skewer and grill on both sides.
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