Broiled Shrimp & Scallops (Scampie E Cape Sante Alla Griglia
Submitted by lexcray
Italian-style shrimp and scallop skewers coated in garlicky olive oil, parsley, and breadcrumbs, then broiled until golden and crispy. A rustic seafood showpiece served with lemon wedges.
YIELD
6 servingsPREP
25COOK
5 minREADY
1 hrsIn Italy, the best seafood dishes are the ones that let the ocean do the talking, and this is a prime example.
Shrimp and scallops get tossed in a fragrant mix of olive oil, fresh parsley, garlic, and breadcrumbs, then rest for an hour so the coating really clings.
Extra breadcrumbs get pressed on before threading them onto metal skewers in alternating rows.
Two minutes per side under a screaming hot broiler is all it takes to get that golden, crunchy crust while the shellfish stays tender and sweet inside.
A squeeze of fresh lemon at the table and you’re living your best coastal Italian life.
Kitchen Tips
- Pat the shrimp and scallops bone-dry before tossing in the breadcrumb mixture. Moisture is the enemy of a crispy crust.
- Press extra breadcrumbs firmly onto each piece before skewering. This builds up a thicker, crunchier coating.
- Use metal skewers, not wooden ones. Metal conducts heat and helps cook the seafood from the inside out.
- Serve immediately. These lose their crunch fast, so get them to the table the second they come out of the broiler.
Ingredients
Directions
Shell and devein shrimp.
Wash shrimp and scallops under cold running water.
Pat dry with paper towels. In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper to taste.
Add shrimp and scallops to mixture.
Mix until well coated. Let stand 1 hour. Preheat broiler.
Remove shrimp and scallops from marinade.
Gently press some extra breadcrumb mixture onto the shrimp and scallops.
Place alternately on 6 metal skewers.
Put skewers under hot broiler. Broil 2 minutes or until golden.
Turn skewers over and broil on other side 2 minutes or until golden.
Serve immediately with lemon wedges.
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