Basque Style Shrimp or Scallops
Nutrition
Calories: 384 kcalCarbohydrates: 12 gProtein: 34 gFat: 31 gSaturated Fat: 9 gCholesterol: 57 mgSodium: 362 mgFiber: 5 gSugar: 5 gVitamin A: 2.65 IUCalcium: 54 mgIron: 9 mg
Ingredients
- ½ cup Fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 tbsp minced garlic
- ¼ teaspoon hot pepper sauce
- 1/2 cup coarsely chopped fresh herbs any combination of parsley, sage, thyme, basil, marjoram, oregano, chervil, etc.
- 1 dash salt to taste
- 1 dash Black pepper coarse ground, to taste
- 1-1/2 to 2 lbs sea scallops or large or extra-large shrimp peeled, deveined if desired or a combination
- 2 tbsp extra-virgin olive oil
Instructions
- Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible.
- Mix together in a serving bowl the lemon juice, olive oil, minced garlic and hot pepper sauce. Toss shrimp or scallops to coat.
- Place on the grill or under the broiler as close to the heat as possible. Turn the shrimp after the first side becomes pink, 2 minutes or so; turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the pieces by cutting into it to make sure it is cooked through.
- Mix together in a small bowl the herb mixture, salt and pepper.
- Toss the hot shellfish with the herb mixture, toss gently, and serve immediately. Drizzle with remaining olive oil, as desired.