This elegant recipes is fabulous for any special occasion. You can substitute your favorite seafood or change it to fit an "everyday" budget. This is sure to be a romantic hit.
Grilled Seafood with Saffron Scented Broth and Yukon Gold Potatoes
Ingredients
- For Seafood
- 1 lobster tail - split
- 4 large sea scallops
- 4 Jumbo shrimp
- Juice and zest from 1/2 an orange Juice and zest from 1/2 a lemon
- Red pepper flakes to taste
- 2 T Olive Oil
- -----
- For Broth and Potatoes
- 1 cup cubed potatoes
- 1 cup sliced fennel - not to thin otherwise it will cook too fast
- Olive oil
- 2 garlic cloves sliced
- 1 14 oz can of low sodium chicken broth
- 1/4 cup dry white wine
- 6 heirloom cherry tomatoes cut in half or 2 regular heirlooms cut into bite size pieces
- Fresh mint
- Juice and zest from 1/2 a lemon
- Sea salt to taste Fennel fronds French Bread
- Fennel fronds
- French Bread
Directions
- Toss seafood with 2 T of olive oil and remaining seafood ingredients, set aside to marinate while you work on the broth
- Heat 2T olive oil over medium heat and add potatoes and fennel. Cook until fennel begins to soften - about 5 minutes
- Add garlic and cook 1 - 2 minutes longer
- Stir in broth, wine, tomatoes, saffron + lemon juice and zest.
- Reduce heat to a simmer, cover and cook for 10 minutes - no peeking
- Preheat your grill
- Remove lid and simmer another 5 minutes to reduce broth
- Season with sea salt if desired - keep broth warm
- Remove seafood from marinade and place on non-stick foil and grill until cooked through 5 - 8 minutes - cook until opaque, careful not to overcook.
- Wrap french bread and heat on grill
- Stir mint into both and ladle broth, potatoes and tomatoes into 2 large shallow bowls
- Top with seafood
- Garnish with fennel fronds and fresh mint
Comments (0)