The word “spiedino” is a diminutive of “spiedo” the Italian food term for skewered meat. Spiedini, or “skewers,” are a popular way of grilling throughout Italy, from north to south. Small pieces of meat, fish, vegetables, and even cheese are skewered on a spiedo, or “stick,” and then cooked over a flame. This recipe is one I have adapted from the Italian restaurant, Carrabba’s Italian Grill.
Spiedino Di Mare (Skewered Seafood)
6 oz sea scallops
6 oz large shrimp, peeled, deveined and tails removed
Kosher salt and black pepper to taste
Extra virgin olive oil
1 clove garlic, grated
1/4 cup seasoned Italian breadcrumbs, for breading
Lemon Butter Sauce, recipe below
Fresh parsley, chopped
Bamboo or metal skewers
Simmered Italian Seasoned Rice, recipe below
If using bamboo skewers, soak them in warm water for a 1/2 hour.
Season the scallops and shrimp with salt and pepper to taste.
Add the grated garlic to the breadcrumbs.
Lightly coat the seafood with olive oil, then dip in the seasoned breadcrumbs.
Preheat a stovetop grill and oil the grill.
Skewer the shellfish and grill on both sides just until the shrimp turn a light pink.
Place the grilled seafood on the prepared rice and pour the lemon butter sauce over the shellfish. Sprinkle chopped parsley on top.
Lemon Butter Sauce
2 tablespoons salted butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce
Black Pepper to taste
Melt the butter in a small saucepan or in the microwave. Add the lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste. Mix well and set aside.
Simmered Italian Seasoned Rice
1 3/4 cups Chicken Broth
1 teaspoon Italian seasoning
3/4 cup uncooked long-grain white rice
1/2 cup grated Parmesan cheese
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice into the broth. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese.
Italian Peppers and Onions
4 bell peppers, seeded and sliced
1 onion, sliced thinly
4 whole garlic cloves skin removed
1 teaspoon fresh oregano, roughly chopped
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Few leaves of fresh basil, chopped
Heat a large non-stick skillet over medium-high heat and cover the bottom with olive oil. Place the whole garlic cloves in the oil and let the garlic infuse the oil and begin to caramelize. This should take about 5 minutes. Remove the garlic.
Add the peppers, onions, oregano, red pepper, salt, and pepper and allow the vegetables to cook down and soften turning them over a few times. This should take about 15 minutes.
Place the vegetables in a serving bowl and sprinkle with chopped basil.
November 21, 2018 at 8:30 am
Lovely but will wait until the spring for this as not too keen to do this indoors.
Our Growing Paynes
November 21, 2018 at 10:45 am
Delicious. Haven’t thought to grill scallops before. But I will now!
November 21, 2018 at 11:10 am
This will go well this weekend. Happy Thanksgiving, Jovina.
November 21, 2018 at 12:09 pm
Rex, Happy Thanksgiving to you and your family.
November 22, 2018 at 1:52 am
ai peperoni e alla cipolla io aggiungo delle patate tagliate a piccoli pezzi e due pomodori, e poi cuocio coperto a fuoco lento, vedrai che delizia, le patate assorbono tutti i sapori e assumono un sapore delizioso!
November 22, 2018 at 1:38 pm
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