Surf and Turf Recipes

Scallops Wrapped in Bacon

Ingredients

  • 3 Tbs. soy sauce
  • 1 Tbs. Mirin (Chinese Rice Wine)
  • 1/4 tsp. hot Asian garlic chili sauce
  • 1 tsp. grated fresh ginger
  • 1 tsp. garlic finely chopped
  • 1 pinch sugar
  • 1 tsp. sesame oil
  • 12 large sea scallops; halved
  • 12 thin slices bacon
  • 24 wooden toothpicks; soaked in water for 1 hour

Directions

In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration. Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half. Preheat your oven to 450 degrees. Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on a broiler pan and cook for about 6 minutes until bacon is crispy and the scallops are firm. Serve immediately.

Yield: 24 pieces

Grilled Prosciutto and Basil-Wrapped Shrimp

Ingredients

  • 24 fresh basil leaves
  • 12 thin slices prosciutto, each cut in half lengthwise
  • 24 extra-large shrimp, peeled and deveined, or large sea scallops
  • 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
  • Garlic Dipping Sauce:
  • 1/3 C. red wine vinegar
  • 2 Tbs. Dijon mustard
  • 1 large clove garlic, chopped
  • 1 C. olive oil

Directions

Place 1 basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a foodprocessor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.

Yield: 8 servings

Crab Stuffed Chicken Breasts

Ingredients

  • 2 1/2 lbs. boneless skinless chicken breast halves — 8 breasts
  • 1/3 C. green onions — sliced
  • 1/3 C. mushrooms — sliced
  • 3 Tbs. flour
  • 1/2 tsp. dried thyme
  • 3/4 C. fat-free chicken broth
  • 1/2 C. skim milk
  • 1/3 C. dry white wine
  • 1 C. low fat Swiss cheese — grated
  • 1 C. imitation crab
  • 2 Tbs. fresh parsley — chopped
  • 1/3 C. fine dry breadcrumbs
  • 1/2 C. almonds — sliced

Directions

Pound chicken breasts to 1/4 inch thick. In a skillet coated with cooking spray, sauté onions and mushrooms until soft. Stir in flour and thyme. Add chicken stock, milk, wine, 1/2 of the cheese, salt and pepper. Cook over medium heat until thickened. Remove sauce from heat. Combine 1/4 C. sauce with crab, parsley and breadcrumbs. Divide mixture evenly on chicken breasts. Roll breasts, secure with toothpicks if desired and place in buttered baking dish. Pour remaining sauce over rolled breasts. Bake in a 350 F oven for 30 minutes. Sprinkle with remaining cheese and sliced almonds. Bake 10 minutes longer and serve immediately.