|
Shrimp and Scallops
with Sweet and Sour Dressing
As demonstrated by Paul Formica on Channel 8, July 11, 2004
Preparing Shrimp / Scallops
3 ct 26-30 size shrimp per person
3 ct 20-30 ct dry sea scallops per person
- Peel shrimp and devein.
- Place on skewer and grill for 3 minutes on each side or until meat is white.
- Baste with sweet/sour.
- Place scallops on skewer and grill to preferred doneness.
- When seafood is done, place in pineapple cup.
- Add grilled veggies and onions.
- Add 2/3 tablespoons of sweet/sour.
- Serve hot or chilled.
Prepare Pineapple
- Stand on end, cut in half.
- Lay flat - use a small paring knife and cut out around the perimeter of the fruit.
- Use a slatted spoon and carve out the pineapple.
- It should come out in one piece - I cut this into pieces for garnish or add to a fruit salad.
- Use your spoon an scrape out the pineapple to shape the cup - add this to your Sweet & Sour.
- Grill pineapple face down on grill for 3-5 minutes.
Sweet-and Sour Sauce*
(The Mandarin, San Francisco)
1 cup ketchup
2 cups sugar
1 cup water
1 cup vinegar
juice of 1/2 lemon
1 tablespoon soy sauce
2 tablespoons cornstarch
- Combine all ingredients except cornstarch in a wok or saucepan over medium heat until thoroughly blended.
- Mix cornstarch with a little water until fluid and pour slowly into sauce.
- Continue stirring to avoid lumps.
- When sauce is thickened increase heat for a minute to serve hot.
* This is the best Sweet/Sour recipe I've found! -- Cappy
|
