Grilled Seafood in Brown Butter White Wine Lemon Sauce
More of a technique than a recipe this dish is all about timing.
Ingredients:
- 1 pound Gulf white shrimp (20-24 count, tails on)
- 1 pound Sea scallops
- 4 ounces Unsalted butter (Very good quality, Kerrygold)
- 2 tablespoons Olive oil
- 2 cups Dry white wine
- 2 ounces Fresh lemon juice
- Kosher salt, black pepper, cayenne pepper, all-purpose seasoning to taste
Method:
Season seafood to taste and set aside.
Grill seafood over hardwood fire for 1 minute on each side, then remove to a plate and set aside.
Place a large, heavy skillet over medium-high heat, and add butter and olive oil.
Once melted, watch closely until butter turns brown and foams.
*Note: Be careful not to let butter heat until smoking.
Add seafood and cook for 2 minutes on each side then remove to a warm plate.
Add wine and lemon juice, scrape bottom of pan, and let reduce by half.
Taste and adjust seasoning.
Pour sauce over seafood.
Roasted Baby Gold Potatoes
The important part of this recipe is not to boil the potatoes too much. Doing so will cause them to break apart when sautéing.
Ingredients:
- 1 pound Baby Yukon gold potatoes (halved)
- 2 ounces Unsalted butter
- 2 tablespoons Olive oil
- Kosher salt, black pepper, cayenne pepper, all-purpose seasoning to taste.
Method:
Place a large, heavy pot over high heat and boil one gallon of water.
Boil potatoes halves until the cut side turn just opaque and the potatoes barely give under pressure.
Drain in colander and reserve.
Place a large, heavy skillet over medium-high heat adding butter and olive oil.
Once melted add potatoes and season with dry seasoning.
Sauté until potatoes are slightly browned and tender.
Grilled Brussel Sprouts
A little patience pays off here. Place the brussels on the perimeter (cool side) of the grill and leave them alone.
Ingredients:
- 1 pound Brussel sprouts
- Olive oil
- Kosher salt, black pepper, all-purpose seasoning to taste.
Method:
Split Brussel sprouts length wise and place in suitable bowl.
Coat with olive oil.
Season to taste with dry seasoning.
Place cut side down on grill and leave for 10-13 minutes or until soft and charred.
Remove from fire and dust with Kosher salt.
Stay hungry.