Grilled Shrimp & Scallop Avgolemono
Expand your culinary horizons with a touch of Mediterranean flavor
Recipe: by Michael Symon
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4 large shrimp
6 large scallops
Kosher salt
6 tbsp olive oil
2 cups chicken or seafood stock
2 lemons, juiced
2 eggs
1 cup cleaned fava beans
1 cup shucked green peas
2 tbsp fresh dill
TO MAKE:
[1] Season shrimp and scallops with kosher salt; brush lightly with olive oil.
[2] Bring stock to simmer in a pot. Add lemon juice.
[3] Remove from heat; whisk in eggs.
[4] Return pot to low heat. Keep the sauce warm but do not simmer.
[5] Blanch and shock favas and peas; set aside.
[6] Grill scallops and shrimp for 2 minutes per side; do not overcook. [7] Add peas and fava beans to egg sauce, along with dill.
[8] Place scallops and shrimp in the center of a bowl; top with sauce.
TIPS
1. Serve your dish with a sauvignon blanc such as
Sauvignon Republic Marlborough.
2. Avgolemono is a traditional Greek soup that contains
egg and lemon. After adding eggs to the stock,
be careful the mixture doesn't become too hot. This
can cause the egg to curdle and will ruin your sauce.
3. Look for scallops that are labeled "dry-packed."
That means they haven't been soaked in chemicals
and will therefore have a truer seafood flavor. Be
warned: They're also more expensive.
4. When purchasing shrimp, look for firm white
meat and a full shell. Avoid pink meat or a yellow
shell (indicating the shrimp has been bleached).
Unless you're buying tiger shrimp, black spots or
rings means the shrimp is starting to spoil.
Recipe: Michael Symon, executive chef and owner of
Lola and Lolita in Cleveland.
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