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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Servings:4 servings
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INGREDIENTS
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Servings:4 servings
INGREDIENTS
- Vinaigrette
- 1/2 cup (125mL) Ocean Spray® Ruby Red Grapefruit Cocktail
- 2 tbsp (30mL) pineapple juice
- 1 tbsp (15mL) oil
- 1 tsp (5mL) sesame seeds
- 1/2 tsp (2mL) shredded lemon peel
- 1/8 tsp (0.5mL) garlic powder
- 1 pinch ground white pepper
- 1 pinch ground ginger Seafood
- 16 uncooked, shelled, deveined large shrimp with tails left on (about 3/4 lb/375 g)
- 12 sea scallops (about 3/4 lb/375 g)
- 1/4 cup (50mL) sliced green onion (green and white parts), if desired
DIRECTIONS
DIRECTIONS
Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup (50 mL) for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavours.
Preheat broiler. Line a rimmed baking sheet with foil.
Rinse shrimp and scallops in cold water; drain well.
Place seafood on prepared baking sheet; brush with reserved 1/4 cup (50 mL) vinaigrette.
Broil 4 to 6 minutes or until scallops are opaque and shrimp are pink and cooked through, turning once. Place in a medium bowl, cover and refrigerate until cold.
To serve, divide seafood onto 4 individual plates; pour vinaigrette over seafood. Sprinkle with onions, if desired. Garnish with additional lemon peel and fresh herbs.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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