Grilled Shellfish With Romesco Sauce

Recipe Ingredients

4		Fresh lobster tails - split in half
1 lb	454g / 16oz	Fresh scampi
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 tablespoons	60ml	Extra-virgin olive oil
2		White bread - crust removed
3		Dried ancho peppers - soaked, seeded,
		And minced
1		Fresh serrano or jalapeño pepper - split in half (small)
3		Garlic cloves
1 cup	62g / 2.2oz	Chopped peeled, seeded tomatoes
1/2 cup	46g / 1.6oz	Blanched almonds - roasted
1/2 cup	118ml	Hazelnuts - roasted
2 teaspoons	10ml	Red wine vinegar
		Salt - to taste
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD - NETWORK

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