SEAFOOD MIXED GRILL WITH RAINBOW AIOLIS

Basil Aioli

Ingredients Weight Measure
Light mayonnaise 1 cup
Basil leaves 1 cup
Garlic clove 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Lime juice 1 tsp.
Water 1 Tbsp.

Chipotle Aioli

Ingredients Weight Measure
Light mayonnaise 1 cup
Paprika 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Cider vinegar 1 tsp.
Water 1 Tbsp.

Saffron Aioli

Ingredients Weight Measure
Light mayonnaise 1 cup
Saffron 1/2 tsp.
Water 1 Tbsp.
Lemon juice 1 tsp.
TABASCO® brand Habanero Sauce 1-2 dashes

Seafood Mixed Grill

Ingredients Weight Measure
Scallops, medium size 1-1/2 lbs.
Shrimp, medium size 1-1/2 lbs.
Salmon filet, 4-oz. portions 1-1/2 lbs.
Bamboo skewers, 6" 18 ea.
Salt to taste
Black pepper to taste

Method

  1. For Basil Aioli: Combine light mayonnaise, basil, garlic, TABASCO® Green Jalapeño Pepper Sauce, lime juice and water in a food processor and process until smooth. Reserve.
  2. For Chipotle Aioli: Combine light mayonnaise, paprika, TABASCO® Chipotle Pepper Sauce, cider vinegar and water in a mixing bowl and mix until thoroughly combined. Reserve.
  3. For Saffron Aioli: Steep saffron threads in water for 10-15 minutes. Combine light mayonnaise, steeped saffron and steeping water, lemon juice and TABASCO® Habanero Sauce in a food processor and process until thoroughly combined. Reserve.
  4. For Seafood Mixed Grill: Skewer 3 scallops on each of 6 skewers. Repeat same for shrimp. Season scallop skewers, shrimp skewers and salmon filets with salt and pepper. Grill over medium heat until cooked to desired degree of doneness.
  5. Arrange 1 skewer of scallops, 1 skewer of shrimp and 1 filet of salmon on each plate. Drizzle scallops with Basil Aioli, shrimp with Chipotle Aioli and salmon with Saffron Aioli. Garnish each plate with a lemon wedge and whole basil leaves.

Yield: 6 servings