Citrus Seafood Cocktail
by Masterbuilt
Ingredients
- 12 oz bay scallops (fresh or thawed)
- 12 oz fresh or frozen large shrimp with shells
- 1 tsp finely shredded ruby red grapefruit peel
- 1/3-cup ruby red grapefruit juice
- ¼ cup salad oil
- 2 tbsp thinly sliced green onion
- 2 tbsp finely chopped red or yellow sweet pepper
- 1 tbsp white balsamic vinegar or white wine vinegar
- 1 tbsp honey
- 1 ½ tsp anise seeds, crushed
- ½ tsp ground cinnamon
- ½ of a fresh pineapple, peeled, cored, and coarsely chopped
- 2 ruby red grapefruit, peeled and sectioned
- 2 oranges peeled and sectioned
Directions
- Preheat fryer to 250 degrees, for boiling. Peel and devein shrimp, leaving tails intact.
- Cook scallops for 1-3 minutes or until they turn opaque.
- Cook shrimp for 1-3 minutes or until they turn pink.
- Do not combine yet. Drain, and rinse under cold water.
- Drain well. Place shrimp and scallops in a plastic bag set into a deep bowl.
- For marinade, combine grapefruit peel, grapefruit juice, salad oil, Green onion, sweet pepper, vinegar, honey, anise seeds, cinnamon, and ½ tsp salt.
- Pour over seafood, seal bag Refrigerate for 2-24 hours turning bag occasionally.
- To serve, drain seafood mixture, discarding marinade.
- Gently combine seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.
