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Here's another one.
Grilled Asian Spiced Shrimp and Scallop Brochettes with a Plum BBQ Sauce
Yield: 12 Brochettes
Ingredients:
For the Brochettes:
24 ea. U-15 Shrimp, peeled, deviened, tails left on
24 ea. U-10 Scallops
3-4 Tbsp. Togarashi Shichimi (Japanese 7 spice mixture)
2-3 Tbsp. Kosher Salt
1/2 c. Clarified Butter (sub. Canola Oil)
24 ea. Wooden Bamboo Skewers
For the Plum BBQ Sauce:
1 1/2 c. Chinese Plum Sauce
1/2 c. Plum Wine (sub. sherry or sake)
1/4 c. Clam Juice
1 Tbsp. Fresh Ginger, grated or finely minced
2-3 Fresh Garlic cloves, finely minced
1 Tbsp. Fresh Lime Juice
1 Tbsp. White Sugar
2 tsp. Sesame Oil
2 Tbsp. Black Sesame Seeds
Method:
For the Plum BBQ Sauce:
In a saucepan, combine the plum wine, clam juice, ginger, garlic, sugar, and lime juice. Bring to a boil, then lower to a simmer and reduce liquid by 1/3. Whisk in the plum sauce, sesame oil, and sesame seeds. Serve warm. This sauce can keep in the fridge for up to 5 days in a tightly sealed non-reactive container.
For the Shrimp and Scallops:
Soak the bamboo skewers in cold water for 15-20 minutes and pre-heat grill to medium-high. Using two skewers per brochette, alternate between the shrimp and scallops. There should be 2 of each per brochette. Brush both sides of each brochette with the clarified butter, and season both sides with the togarashi shichimi and kosher salt. Grill until just cooked through, approximately 2-3 minutes per side. Serve immediately with the BBQ sauce.
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