Seafood Brochettes With Tomato-Basil Champagne Sauce
By: ItalyAbroad
Published: Thursday, August 19, 2010 - 2:15am

Ingredients




16 extra-jumbos Shrimp, shelled and deveined
16 smalls Sea Scallops, rinsed
1 small Onion, thinly sliced
6 tablespoons Butter or Margarine
1 teaspoon Minced Fresh Thyme 
1/8 teaspoon Ground Turmeric
1/8 teaspoon Ground White Pepper
1/2 cup Dry Champagne 
2 teaspoons Fine Dry Bread Crumbs
2 larges Tomatoes, cored and cut into ¾ wedges
2 cups Lightly Packed Fresh Basil Leaves 
1/2 teaspoon Sugar
2 cloves Garlic, minced
Salt to Taste
Basil Sprigs (optional)

Preparation

1 Insert an 8- to 12-inch skewer through tail of a shrimp. Slide a scallop on skewer so it lies flat, then let shrimp curve around scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer. 2 Scatter onion evenly over a 10- by 15-inch baking or broiler pan. Set skewers on top of onion. 3 Melt 2 tablespoons of the butter. 4 Mix the melted butter, thyme, turmeric, and white pepper. 5 Brush tops of shrimp and scallops with half of the butter mixture. 6 Pour the champagne into pan. 7 Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. 8 Turn brochettes over and brush with remaining butter mixture. 9 Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in thickest part (cut to test), 4 to 6 minutes. 10 Set brochettes aside and keep warm. 11 Pour pan juices through a fine strainer into a 10- to 12-inch frying pan and discard onion. 12 Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes gently and occasionally, until hot, about 1 minute. 13 Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into sauce. 14 Add salt to taste. 15 Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. 16 Set brochettes on sauce. 17 Garnish with basil sprigs. 18 Yield: 4 or 5 servings

About


Jumbo shrimp and sea scallops get royal treatment with champagne sauce. These kebabs are oven-baked under the broiler. The pan juices contribute to the sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes