Sea scallops with jalepeño-grapefruit marinade from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    The scallops and shrimp are marinated in grapefruit zest, grapefruit juice, cilantro, jalapeño (we used jalapeño and Serrano), scallions, and vermouth. Shockingly, we were out of vermouth. I used a bit of dry white wine, and the dish didn't seem to suffer at all. The recipe calls for grilling on skewers, but we put them in a grill basket, it's just easier. After marinating, the shellfish is seasoned with salt and pepper, brushed with oil, and grilled. Ours took a bit longer than stated, but the wait was worth it; this dish did not disappoint! The grapefruit juice and zest is very compatible with the flavor of the seafood. Delicious. And easy too; we'll do it again.

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