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Long Island Scallop and Mussel Kabobs




Source of Recipe


the web


List of Ingredients




5 tablespoons butter, at room temperature
2 tablespoons minced fresh fennel fronds or parsley
1 tablespoon fresh lemon juice
Salt and pepper
32 bay or small sea scallops
24 large mussels in shell
8 bacon slices
1-cup fresh breadcrumbs
¼ cup olive oil
Hot toast, for serving

Recipe



1 Make the flavoured butter by combining the butter with the minced herbs, lemon juice, and salt and pepper to taste. Mix well. Set aside.

2 In a small saucepan cook the scallops in their own liquor until they begin to shrink. (If there is no scallop liquor- retained from the shells after shucking- use a little fish stock or white wine.) Drain and pat dry with paper towels.

3 Scrub the mussels well, and rinse under cold running water. Place in a large saucepan with about 1 inch of water in the bottom. Cover and steam the mussels over medium heat until they open. Remove them from their shells, and pat dry on paper towels. Discard any mussels that have not opened.

4 Take 8 6-inch wooden or metal skewers. Thread on each one, alternately, 4 scallops, 3 mussels, and a slice of bacon, weaving the bacon between the scallops and mussels.

5 Preheat the broiler.

6 Spread the breadcrumbs on a plate. Brush the seafood with olive oil and roll in the crumbs to coat all over.

7 Place the skewers on the broiler rack. Broil until crisp and lightly browned, 4-5 minutes on each side. Serve immediately with hot toast and the flavoured butter.

Serves 4.