Take Home Chef
1 small shallot, finely chopped
2 garlic cloves, finely chopped
16 uncooked jumbo shrimp (about 1 pound/450 g), peeled and deveined
2 tablespoons/30 ml olive oil
Add the shrimp and olive oil to the lemon peel mixture. Sprinkle with salt and toss to coat. Cover and refrigerate for at least 20 minutes. Remove the skewers from the water and pat them dry.
Thread 1 shrimp on the end of each skewer. Prepare the barbecue or flat iron grill pan for high heat. Grill the shrimp until just opaque in the center, about 2 minutes per side. Squeeze the reserved halved lemon over the shrimp on the grill. Transfer the skewers to a platter and serve.
¼ bunch fresh flat leaf parsley, stems discarded
½ teaspoon/2.5 ml plus 1 tablespoon/15 ml olive oil
Salt and freshly ground black pepper
1½ cups/350 ml fresh orange juice
2 teaspoons/10 ml heavy whipping cream
5 tablespoons/75 g unsalted butter, cut into small pieces
12 jumbo sea scallops
2 oranges, peel and white pith removed, segmented, for garnish
Stretch a sheet of plastic wrap over a plate ensuring that the plastic is pulled tightly. Arrange the parsley leaves in a single layer on the plastic wrap and drizzle with 1/2 teaspoon/2.5 ml of oil. Season with salt.
Place the plate in the microwave and cook the parsley leaves approximately 1 1/2 minutes or until they are dry (the timing will vary depending on power of the microwave). Set the leaves aside.
Simmer the orange juice in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/3 cup/85 ml. Add the cream to the orange juice reduction and return the mixture to a gentle simmer. Remove from the heat.
Add the butter to the orange juice reduction a few pieces at a time, whilst constantly whisking to blend. Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Set the sauce in a warm spot.
Place a heavy based large sauté pan over a high heat for 2 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 1 tablespoon/15 ml of oil into the hot pan and add the scallops. Sear the scallops about 2 minutes on each side or until they are just opaque in the center and golden brown on both sides.
Transfer the scallops to a platter. Drizzle the orange sauce over the scallops. Garnish with the orange segments and dried parsley leaves and serve.