Fennel-Crusted Seafood on Skewers

Olive Oil
  • 10 oz medium to large unpeeled shrimp
  • 10 oz sea scallops
  • Salt and freshly ground pepper
  • 3 tbsp Filippo Berio Olive Oil
  • 3 tbsp white wine
  • 2 tbsp plain panko bread crumbs
  • 1 tbsp fennel frond tops, minced
  • 1 tsp fennel seeds, finely ground
  • Zest of 1 orange
    • Peel shrimp, leaving end of tail segments attached. Place shrimp and scallops in 9- x 13-inch glass or ceramic baking dish; season generously with salt and pepper. Combine olive oil, wine, bread crumbs, fennel tops, fennel seeds and orange zest; sprinkle evenly over seafood. Thread seafood onto six or eight 12-inch skewers: arrange in single layer in dish.
    • Preheat grill to medium-high heat; grease grate well. Grill skewers, with lid closed for 2 to 3 minutes per side or until sizzling and scallops are opaque in center.
    • Tip:

      • If desired, you can also broil the skewers on a baking sheet instead of grilling them.

      Recipe Provided by Chef Sharon Sanders

    Prep Time

    6 min


    Cook Time

    4 min


    Total Time

    10 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Grill

    World Cuisine: Greek

    Product: Olive Oil

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