CHEF: John Grainger, 1060 Restaurant
1060 SEAFOOD TRIO
AS NEEDED XV OLIVE OIL
TO TASTE SALT AND PEPPER
6 EACH 6 INCH WOODEN SKEWERS
6 EACH 10/20 FRESH SCALLOPS
6 EACH 16/20 JUMBO SHRIMP (PEELED & DEVEINED)
6 EACH ONE OUNCE CUBES FRESH AHI TUNA
8 OZ PAPAYA-MANGO COUS COUS
6 OZ MIX SALAD GREENS
3 OZ CHAMPAGNE VINAIGRETTE DRESSING (RECIPE ONLINE AT 9WSYR.COM FROM PREVIOUS BRIDGE STREET SEGMENT)
METHOD:
TURN YOUR OUTDOOR GRILL ON HIGH HEAT. NEXT PLACE THE 6 SCALLOPS DIVIDED ONTO TWO OF THE SKEWERS. REPEAT THESE STEPS WITH THE SHRIMP AND THE TUNA. RUB ALL OF THE SKEWERS DOWN WITH THE XV OLIVE OIL AND SEASON TO TASTE. COOK EACH SKEWER TO YOUR DESIRED DONENESS ON THE GRILL AND SERVE OVER FRESH DRESSED SALAD GREENS AND PAPAYA-MANGO COUS COUS SALAD (SIMPLY DICE UP PAPAYAS AND MANGOS & MIX WITH CHAMPAGNE VINAIGRETTE AND COOKED/SEASONED COUS COUS). NEXT, DRIZZLE 2 OUNCES OF SOY-LIME GLAZE OVER THE SKEWERS ONLY AND SERVE IMMEDIATELY. RECIPE SERVES 2 PEOPLE.
SOY-LIME GLAZE
½ CUP SOY SAUCE
¼ CUP FRESH LIME JUICE
2 CUP BALSAMIC VINEGAR
METHOD:
IN A SMALL SAUCEPOT, OVER MEDIUM HIGH HEAT, ADD ALL 3 INGREDIENTS AND REDUCE DOWN TO ONE THIRD OF THE ORIGINAL AMOUNT. THE GLAZE SHOUL BE "SYRUP" LIKE BUT NOT OVERLY THICK. IF IT IS REDUCED DOWN TOO MUCH, JUST WHISK IN VERY SMALL AMOUNTS OF WATER UNTIL THE DESIRED CONSISTENCY IS REACHED.
