Grilled Tiger Prawns & Sea Scallops Spiadino
Courtesy of chef Jason Todd Rice
16 each medium-sized Fresh Sea Scallops
24 each Tiger Prawns
8 each - 8" Bamboo Skewers
2 Tbsp Casina Rossa Saffron & Salt
4 Tbsp Casina Rossa EVOO with Sicilian Lemon
½ pkg. Riso Nerone Black Rice
1 each red pepper, fine diced
1 each Yellow Pepper, fine diced
4 each celery stalks, finely diced
1 bunch green onions, finely chopped
6 Tbsp Casina Rossa EVOO
1 Tsp Piran Soline Fior di Sale
1 Tsp Black Pepper, freshly ground
1 each Lemon, cut into wedges
The rice can be done in a rice cooker or bring a small pot of water to a boil with 2-3 bay leaves and a large pinch of the Piran salt. Pour in rice and cook slowly until it is just soft and not mealy or mushy. Drain and lay out on a sheet pan to cool. Toss the cooled rice with the diced peppers, celery, green onion, Piran salt, black pepper, and a liberal drizzle of Casina Rossa EVOO.
Peel & de-vein the prawns and place in a bowl with the cleaned scallops. Marinate with the Lemon olive oil, Saffron & Salt and freshly ground black pepper. Set aside for at least 20 minutes. Arrange each skewer with 3 prawns and two scallops between them.
Arrange the black rice salad on a family-style platter with lemon wedges around the edge.
Place the skewers on a hot, well-oiled grill to get good grill marks on two angles; then turn over and finish cooking until just barely cooked through. Place the skewers across the salad and garnish with a drizzle of the lemon EVOO and just a touch more of the Saffron & Salt.