June 1, 2018
Best In Show Winner for Spirited Potluck 2018! Congratulations to Frank Todaro who brought us this delicious concoction.
- 10 Jumbo shrimp
- 10 Sea Scallops
- 1 Tablespoon melted butter
- 1 teaspoon Old Bay Seasoning
- 1 Tablespoon butter
- 1/4 cup onion, minced
- 1⁄8 cup celery, minced
- 1⁄8 cup green bell pepper, minced
- 1⁄8 cup red bell pepper, minced
- 1⁄8 cup fresh parsley, chopped
- 1 Tablespoon garlic, minced
- 1 Tablespoon mayonnaise
- 1 egg, beaten (only need ¼ of an egg)
- 1 Tablespoon fresh lime juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon hot sauce (ex. Tabasco)
- 1 cup buttery cracker, crushed (ex. Ritz)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Defrost 10 shrimp and remove shells including from the tail section.
- Defrost 10 scallops and slice scallops in half across the grain.
- Dice half of the scallop slices into ¼ to 3/8 inch cubes and place in a small bowl.
- Sprinkle the diced scallops with the Old Bay Seafood seasoning, salt and pepper.
- Mix to coat and place into refrigerator.
- Preheat the oven to 375 degrees.
- In frying pan, melt 4 tablespoons butter over medium-high heat.
- Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
- Add the parsley and the garlic, and cook, stirring, for 1 minute.
- Remove from heat and let cool.
- Add the cooled vegetables to the diced scallops and toss to combine.
- Add the mayonnaise, egg, lime juice, Worcestershire and hot sauce.
- Brush rimmed cookie sheet with melted butter.
- Place the shrimp, evenly spaced, on the cookie sheet on their sides.
- Place each scallop half on the sheet, nestled inside the curve of each shrimp.
- Spoon the stuffing on top of each shrimp/scallop combo.
- Bake until golden, about 20 minutes.
- While baking, prepare sauce (see below)
- Place cooked shrimp on plates and spoon sauce on top.
- 5 oz petite diced tomatoes
- ¼ cup heavy cream
- 1 Tablespoon Anselmo Gin
- 1 Tablespoon butter
- 1 teaspoon minced garlic
- 1 teaspoon lime juice
- Melt butter in medium saucepan.
- Saute garlic over low heat until just starting to brown.
- Add tomatoes and cook for about 5 minutes until the tomatoes start to break down.
- Use immersion blender to puree the tomatoes.
- Stir in Anselmo Gin and lime juice.
- Slowly add the cream while blending.
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