تجمع هذه الوصفة اللذيذة بين الروبيان والاسكالوب ، والكالاماري والجرجير المقرمش والراديكيو. يخلط مع صلصة ليمون ، فإنه يجعل وجبة الصيف لذيذ.
المصدر: مارثا ستيوارت ليفينغ ، تموز / يوليه – آب / أغسطس 2000
حصص
مكونات
الاتجاهات
ملاحظات كوك
لتعزيز النكهة ، معطف المأكولات البحرية في خلع الملابس قبل الإعداد على الشواية. وتأكد من مراقبة الشواية عن كثب – يستغرق الأمر دقيقة فقط من أجل الجمبري ، والاسكالوب ، والكالاماري لطهي الطعام.
This recipe combines delicious shrimp, scallops, calamari, crispy arugula, and radicchio with a lemon sauce, making it a perfect summer meal. The recipe is from Martha Stewart Living, July/August 2000. To prepare, mix olive oil, lemon juice, and parsley in a medium bowl to make the vinaigrette. Set aside. Heat a grill or grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons of the reserved vinaigrette and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes per side for shrimp and calamari, and 1 minute for scallops. Cut grilled calamari bodies into rings and place in a clean bowl with remaining grilled seafood. Add torn radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells. To enhance the flavor, marinate the seafood in the vinaigrette before grilling. Be sure to watch the grill closely – it only takes a minute to cook the seafood.
27.04.2023 @ 05:06
This recipe combines delicious shrimp, scallops, calamari, crispy arugula, and radicchio with a lemon sauce, making it a perfect summer meal. The recipe is from Martha Stewart Living, July/August 2000. To prepare, mix olive oil, lemon juice, and parsley in a medium bowl to make the vinaigrette. Set aside. Heat a grill or grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons of the reserved vinaigrette and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes per side for shrimp and calamari, and 1 minute for scallops. Cut grilled calamari bodies into rings and place in a clean bowl with remaining grilled seafood. Add torn radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells. To enhance the flavor, marinate the seafood in the vinaigrette before grilling. Be sure to watch the grill closely – it only takes a minute to cook the seafood.