Scallop Kebabs Wgarlic Aioli Food

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

SCALLOP KEBABS W/GARLIC AIOLI

Steps:

• Thread skewers w/first 6 ingredients. Marinade 3-4 hours or overnight. Grill 3-4 minutes per side depending on heat of grill. Serve w/dipping sauce on the side.

SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI

Steps:

• For aioli:
• Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
• For brochettes:
• Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
• Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

PROSCIUTTO-WRAPPED SCALLOPS WITH ROASTED RED PEPPER AIOLI

Steps:

• Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
• Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
• Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.