Grilled Meli Melo Of Seafood With Soy Beurre
A medley of seafood—shrimp, scallops, fish—lightly grilled and finished with a rich soy butter sauce. This elegant dish blends Asian flavors with French technique for a savory, melt-in-your-mouth seafood experience.
Ingredients
- 3 c vegetable oil
- 4 lg leeks,(white parts only)
- -julie
- 2 salmon fillets (5 oz each)
- 2 sea bass fillets (5 oz each)
- 12 md shrimp,peeled and deveined 12 md scallops
- 1/4 c olive oil
- soy beurre blanc ===============
- 2 t butter
- 1 md onion,coarsely chopped
- 1 lg carrot,coarsley chopped
- 2 c white wine
- 1/2 lb butter cut into small
- -pieces
- 1 t soy sauce
Directions
- In a large saucepan place the vegetable oil and heat it on medium high
- until it is hot (350F). Add the leeks and fry them for 3 minutes, or until they are golden brown. Drain the leeks on paper towels. Set them aside and keep them warm.
- Brush the seafood pieces with the olive oil. Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done. Cut each piece of fish crosswise into 3 pieces.
- Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done.
- On each of six individual serving plates place the fried leeks. Place
- 1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the scallops. Drizzle on the Soy Beurre Blanc.
- Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted. Add the onions, carrots, and celery. Saut the vegetables for 4 to 5 minutes, or
- until they are tender.
- Add the white wine. Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup.
- Place the mixture in a food processor and pure it. Return the pure to the saucepan. While whisking constantly over low heat, add the pieces of butter one at a time. Add the soy sauce and stir it in.
