Ingredients Jump to Instructions ↓

  1. 4 Fresh lobster tails - split in half

  2. 1 lb 454g / 16oz Fresh scampi

  3. 1 lb 454g / 16oz Large shrimp - peeled, deveined Drizzle of olive oil Salt - to taste Freshly-ground black pepper - to taste For The Sauce

  4. 4 tablespoons 60ml Extra-virgin olive oil

  5. 2 White bread - crust removed

  6. 3 Dried ancho peppers - soaked, seeded, And minced

  7. 1 Fresh serrano or jalapeño pepper - split in half (small)

  8. 3 Garlic cloves

  9. 1 cup 62g / 2 1/5oz Chopped peeled, seeded tomatoes

  10. 1/2 cup 46g / 1.6oz Blanched almonds - roasted

  11. 1/2 cup 118ml Hazelnuts - roasted

  12. 2 teaspoons 10ml Red wine vinegar Salt - to taste

  13. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill. Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp.) In a large saute pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use. (Yields about 1 cup) Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley. This recipe yields 4 servings.


Send feedback