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This recipe for SEAFOOD GRILL, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Friday, November 2, 2007


I pound skinless salmon fillet
12 jumbo shrimp
12 jumbo sea scallops
1/4 cup catsup
2 teaspoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon hot pepper sauce
2 tablespoons minced fresh basil
1/4 cup Dijon mustard
I tablespoon minced fresh dill
I tablespoon lemon juice
olive oil
1/2 cup grapefruit juice
I large head Bibb lettuce
I small head radicchio
I bunch arugula
21/2 cups packed hearts of chicory

1. Cut salmon fillet crosswise into 6 strips. Shell and de-vein shrimp, leav­ing tail part of shell on. Rinse salmon, shrimp, and scallops; pat dry with
paper towels.
2. In medium bowl, mix catsup, lime juice, chili powder, hot pepper sauce, and 1/2 teaspoon salt; add shrimp and toss to coat. Spray rack in large broil­ing pan with vegetable cooking spray; place shrimp on rack.
3. Make a horizontal slit in the middle of each scallop; fill with basil. Sprinkle scallops with 1/ 2 teaspoon salt; place on rack with shrimp.
4. In small bowl, mix mustard, dill, and lemon juice. Thread salmon onto six 8­inch wooden skewers; brush with mus­tard mixture and place on same rack.
5. Drizzle seafood with 2 teaspoons olive oil; broil 3 minutes; turn and driz­zle with 2 more teaspoons oil. Broil 3 minutes longer or until shrimp are ten­der, scallops turn opaque, and salmon flakes.
6. Meanwhile, in cup, mix grapefruit juice, 2 teaspoons olive oil, and 1/2 tea­spoon salt. Arrange lettuce, radicchio, arugula, and chicory on large platter; drizzle with grapefruit juice mixture.
7. When seafood is done, arrange on platter with salad greens.

Number Of Servings:
Number Of Servings:




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