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Grilled seafood with Saffron Scented Broth and Yukon Gold Potatoes
Description This elegant recipes is fabulous for any special occasion.  You can substitute your favorite seafood or change it to fit an "everyday" budget.  This is sure to be a romantic hit.
Ingredients
At a glance
Course
Dinner
Entrees
Cuisine
American
Serves
2

Seafood

1 lobster tail - split

4 large sea scallops

4 Jumbo shrimp

Juice and zest from 1/2 an orange

Juice and zest from 1/2 a lemon

Red pepper flakes to taste

2 T Olive Oil

For Broth and Potatoes

1 cup cub potatoes

1 cup sliced fennel - not to thin otherwise it will cook too fast

Olive oil

2 garlic cloves sliced

1 14 oz can of low sodium chicken broth

1/4 cup dry white wine

6 heirloom cherry tomatoes cut in half or 2 regular heirlooms cut into bite size pieces

Fresh mint

Juice and zest from 1/2 a lemon

Sea salt to taste

Fennel fronds

French Bread

 

 

 

Methods/steps
  1. Toss seafood with 2 T of olive oil and remaing seafood ingredients, set aside to marinate while you work on the broth
  2. Heat 2T olive oil over medium heat and add potatoes and fennel.  Cook until fennel begins to soften - about 5 minutes
  3. Add garlic and cook 1 - 2 minutes longer
  4. Stir in broth, wine, tomatoes, saffron + lemon juice and zest.
  5. Reduce heat to a simmer, cover and cook for 10 minutes - no peeking
  6. Preheat your grill
  7. Remove lid and simmer another 5 minutes to reduce broth
  8. Season with sea salt if desired - keep broth warm
  9. Remove seafood from marinade and place on non-sti8ck foil and grill until cooked through 5 - 8 minutes - cook until opaque, careful not to overcook.
  10. Wrap french bread and heat on grill
  11. Stir mint into both and ladle broth, potatoes and tomatoes into 2 large shallow bowls
  12. Top with seafood
  13. garnish with fennel fronds and fresh mint
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