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Grilled Tiger Prawns & Sea Scallops Spiadino ​

Courtesy of chef Jason Todd Rice

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Total Preparation Time: 1 hour 10 minutes
Prep time: 40 minutes
Cook time: 30 minutes

Serves: 4
Ingredients
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


Directions
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.
Buon Appetito!
Return to Main Dishes

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4231 West Marginal Way SW ​Seattle Washington 98106
Call toll-free: 1-866-RITROVO
  • Home
    • About
    • Collaborations
    • Sofi Awards
  • Product Line
    • New
    • Slow Food Presidia
    • Gifts
  • 2018 Catalog
  • Contact
  • Recipes
    • Appetizers & Snacks >
      • Pepper Cheese Appetizer
      • Fennel Pollen and Orange Peel Goat Cheese
      • Crab Carpaccio
      • Savory Slowcooked Balsamico Meatballs
      • Chinese style BBQ pork
      • Desiree's Delicious Candied Nuts
      • Paul's Rocking Romesco Dip
      • Toasted Pumpkin Seeds with a Kick
      • Olive Oil Poached Scallops with Baby Lettuces and Red Currant Vinegar
      • Pan-Seared Mushrooms with White Truffle Oil
      • Bruschette
      • Friselle Crostini with Fennel-Scented Tuna Pate and Lemon
      • Myrtle Leaf Flatbreads with Fig, Gorgonzola and Organic Apple Balsamic
      • Burrata with Heirloom Tomatoes & Ritrovo Aged Balsamic Vinegar
    • Pasta & Polenta Dishes >
      • Bucatini all’Amatriciana
      • Pasta e Fagioli Frutti de Mare
      • Ligurian Pasta with Chevre and Cundiun
      • Orecchiette Farina Arsa Pasta with Peas, Carrots, and Controne Hot Pepper
      • Tartufo Tagliolini
      • Braised Treviso on Maranello Polenta
      • Croxetti with Onion Brodo and Shaved Asparagus
      • Lemon Trofie
      • Passata Leggera
    • Sauces - Condiments - Spreads >
      • Balsamic Vinaigrette with Organic Raspberry Balsamic
      • Balsamic Vinaigrette with Organic Apple Balsamic Vinegar
      • Ritrovo Insalata Nizza Vinaigrette
    • Soups - Salads - Sides >
      • Not Your Mother's Mayonnaise-laden Tuna Salad
      • Herb & Pistachio Farro Salad
      • Burrata Spinach Salad with Citrus Balsamic
      • Kale & Apple Balsamico Salad
      • Baked Kale with Vero Lucano Seasoned Breadcrumbs
      • Wild Mushroom Savory Bread Pudding
      • Roasted Beets with Organic Apple Balsamic Vinegar
      • Panzanella Salad with Organic citrus balsamic
      • Confetti Potato Salad with Casina Rossa Fiori & Salt
      • Melon Salad
      • End of Summer Mosaic Salad
      • Gluten Free Figurine Pasta with Tuscan Tomato Soup, Parmesan Crisp
    • Main Dishes >
      • poke
      • Seared Fish with Orange Powder
      • Banh mi
      • Gamberetti with Lemon Trofie
      • Roasted Duck Breast with Chanterelles, Apple Balsamic and Pickled Mustard Seed
      • Balsamic Flank Steak with Grilled Salad
      • Grilled Lamb "Lollie-Chops" with Controne Bean Salad
      • Grilled Tiger Prawns & Sea Scallops Spiadino
      • Grilled Wild Sockeye Salmon on Spring Salad
      • Pine Nut Crusted Halibut
      • Bacon-wrapped Halibut on Maranello Polenta
      • Double Lemon Chicken
      • Olive Oil Poached Beef with Piranske Soline Salt Flowers
      • Roasted Pork Tenderloin
    • Desserts >
      • Ricotta Filling for Leone Cannoli
      • Zabajone al Moscato Tiramisu
      • Pear Tartlet
      • Aperol Olive oil Cake with Zabajone al Moscato & Fresh berries
      • Pistachio Thumbprint Cookies
      • Pescia Honey & Tuscan Pinenut Ice Cream
      • Cornetti di Caramiele
    • Cocktails/Refreshments >
      • The Italian Cowboy Gin & Tonic
      • Spiritosi "grappa spritz" shrub
      • Spiritosi Gemini Cocktail
      • Ferragosto Fresco Cocktail with Organic Raspberry Balsamic
      • Turmeric and Lime Spritzer
    • Breakfast/Brunch >
      • Cundiun Mini Quiche
      • Spiritosi Ricotta Puffs
    • Tips and Tricks
  • Blog
  • Pairing Guides
    • Ritrovo & Seafood
    • Ritrovo & Gelato
    • Ritrovo & Cheese
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