RECIPES
Basia
Time for another installment of the Valentine's Day menu. After the aperitif, the tasty Shirley Temple, I suggest serving scallop and shrimp skewers, pan-fried in saffron butter and served with a ginger-lime sauce. They come together really fast, taste absolutely incredible, and are a perfect starter before the main course.
scallop and shrimp skewers
If you don't have saffron butter, just crush a few saffron threads in a mortar and mix them into soft clarified butter. Or you can replace the saffron with a little bit of curry powder.
Directions – Scallop and Shrimp Skewers:
Prepare the sauce:
Mix the mayonnaise with the yogurt, ginger and lime juice.
Clean the shrimp and scallops and pat them dry. Heat the saffron butter in a skillet, add the shrimp and fry for a minute or two, then season with salt and pepper. Set aside in a warm place. Melt another tablespoon of butter in the skillet and add the scallops. After a short moment, flip them over to the other side. They don't need much time to be nicely cooked through. Season with salt and pepper. Then thread the shrimp and scallops onto skewers.
Alternatively, you can assemble the skewers before cooking and fry them already assembled. I prefer the first method, though. You can also skip the skewers altogether, but they look more interesting this way :)
Serve on lettuce with the sauce.
Enjoy!
