Saturday, June 9, 2012

Shrimp, Scallop and Pancetta Skewers

We've been trying to figure out how many pounds upon pounds of butter we've been using in the Canadian Living Test Kitchen in the last few weeks. With developing recipes for the 2012 holidays, the bags of sugar, flour and packs of eggs and butter seem to dissapear just as fast as they make their way into our kitchen. The consensus seems to be that we stopped counting after 18 pounds of butter!

The wintery treats of the day make me crave anything summery come dinner (if I'm still hungry for a proper meal that is!). Lighter fares are usually welcome, like these fresh seafood skewers. We enjoyed them alongside grilled radicchio - a lovely addition to any summer barbecue - and a caprese salad with plump heirloom tomatoes and a caper dressing.With a few colourful blooms on our balcony and a gentle breeze, I can't think of a more perfect hot spring night.



And if you're looking for the perfect book to dive into this summer, take a look at the list in the comment section of my latest giveaway, Apron Anxiety. Chocolate Shavings readers share some of their favourite food-related reads. I've added a few to my to-read list already! And if you haven't entered the giveaway, you have a few more days to do so here.

Shrimp, Scallop and Pancetta Skewers
Serves 2-3

2 tbsp orange juice, 1 tsp orange zest
2 garlic cloves, crushed
Salt and freshly ground pepper
18 medium-sized shrimp, peeled and deveined
12 scallops
6 thin strips of pancetta
2 tbsp basil, coarsely shredded
Lemon wedges to serve
12 skewers, soaked for at least 30 minutes in water to prevent burning

In medium-sized bowl, add orange juice, zest, garlic and a good pinch of salt and pepper. Toss in shirmp and scallops. Let stand for 20 minutes.

Skewer seafood, alternating between shrimp and scallop so each skewer has 3 shrimp, 2 scallops. Tightly wrap pancetta around skewer, weaving it around the seafood. Cook on a warm greased grill, about 2 minutes per side until just cooked through and nicely charred. Top with basil and serve with lemon wedges. Enjoy!



15 comments:

susan said...

18 lbs of butter?! Opening my freezer and seeing that would make me very, very happy. Love this meal - summer has arrived!

Rene (Twitter.com/renelynch) said...

Where can I find the recipe for the caprese salad? That looks awesome.

Suzanne said...

That all looks so delicious. I love Caprese salad and shrimps are wonderful however they are cooked.

DessertForTwo said...

When you talk about butter, it makes me drool. Love :)

Senka I said...

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daphne said...

hehehe,, well, new studies said that butter is not bad for you!! So I'm all for it! Those skewers are calling out to me.

Angie's Recipes said...

Those seafood skewers look out of this world delicious!

juliemarg said...

I liked these recipes combination... Great posting...

Emily said...

that caprese salad looks amazing. the combo of mozz, basil, and tomatoes is one of my summer faves.

WokandSpoon said...

Definitely the perfect summer dish! All we need now is summer! Late start over here.

Chocolate Shavings said...

Rene: For the caprese salad, you'll need one large heirloom tomato, finely sliced and half of a buffalo mozarella ball, sliced. Arrange on a platter and drizzle with 2 tbsp of good olive oil, 2 tsp balsamic vinegar and 2 tsp of capers and 1 tbsp of chopped basil. Sprinkle with salt and freshly ground pepper. Enjoy!

Cakelaw said...

These skewers look fabulous - I would be happy to eat them in the middle of our frosty winter too.

Val said...

Wow - these recipes look amazing.

ThisGirlBlogs said...

Oh that salad looks an absolute delight!

CulinaryCache said...

Oh these sound amazing! Great combination of flavors and variation to kebabs!

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