Honey-Lime Scallops and Shrimp with Spelt GrainsA featured Wine Club recipe for KitFox Vineyards.
A seafood medley marinated in a honey-lime sauce and served over spelt grains. Serve and experience the WOW factor. Incredibly healthy. Wine Club members should pair this with a Red Blend.Yield: 4
Prep Time: 90 Minutes
Cook Time: 18 Minutes
• 8 Ounces Spelt grain
• 4 Cups broth, flavored with Anise seeds, salt and pepper
• 2 Ounces Currants, dried
• 2 oz smoked almonds
• 1 Large Red Onions, sliced 1/2" thick
• 2 Tablespoons Balsamic vinegar
• 2 Tablespoons Lime zest
• 2 Tablespoons Foxy White wine
• 2 Tablespoons Honey
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 8 Large Sea Scallops, cleaned
• 8 Jumbo Shrimp, peeled and deveined
• 1 Green Onion, chopped fine
• 1 Tablespoon Cilantro, chopped fine
Rinse spelt grains clean. Simmer 4 cups of water with anise seeds, salt and pepper. Add grain, cover and remain cooking on low heat for one hour.
At the end of one hour, pour off any excess liquid, add the almonds and currants. Remain covered until dinner is served. Rinse the shellfish, season with salt and pepper, then place in a shallow bowl. Combine the zest, wine, green onion, cilantro and honey, wisk until incorporated. Pour over the shellfish. Allow to marinade for 30 minutes.
Pour the balsamic vinegar over sliced red onions. Lightly salt and pepper, reserve.
Preheat the grill. Place a cast iron skillet on hot surface to preheat the skillet. Add red onion slices onto one side of hot grill. Turn every couple minutes until browned. After the grains are cooked, add oil to the hot skillet. Place scallops slightly apart from each other into skillet. Do not move them for 2 minutes. This will allow the scallop to sear properly and yield a nice caramelized color. Slightly lift one scallop to check for color, then flip over to other side and repeat the process for 2 or 3 minutes. Remove from skillet.
Now add the shrimp and allow to cook for one minute on each side. When done, remove from skillet right away. Pour any remaining marinade in skillet and allow to simmer for added flavor. Place a spoon of spelt grain in center of each plate. Top with scallop and shrimp. Top with grilled onions. Spoon any remaining juices from skillet over seafood.