24 medium shrimp, peeled and deveined
24 medium sea scallops
2 cups tomato sauce
1 6 1/2-oz can canned clams
1 tablespoon Pernod
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
pinch of saffron
Servings: 24
1. Skewer shrimp and scallops on 8-inch bamboo skewers, using 1 shrimp and 1 scallop per skewer; wrap tail of shrimp around scallop. Mix tomato sauce, clams, Pernod, garlic, bay leaf, basil, salt, pepper and saffron together in saucepan. Bring mixture to gentle simmer and cook 20 minutes. Arrange skewered fish in shallow baking dish. Drizzle sauce over skewers.
2. Bake, uncovered, at 350 degrees for 25 minutes.
Servings: 24
24 medium sea scallops
2 cups tomato sauce
1 6 1/2-oz can canned clams
1 tablespoon Pernod
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
pinch of saffron
Servings: 24
1. Skewer shrimp and scallops on 8-inch bamboo skewers, using 1 shrimp and 1 scallop per skewer; wrap tail of shrimp around scallop. Mix tomato sauce, clams, Pernod, garlic, bay leaf, basil, salt, pepper and saffron together in saucepan. Bring mixture to gentle simmer and cook 20 minutes. Arrange skewered fish in shallow baking dish. Drizzle sauce over skewers.
2. Bake, uncovered, at 350 degrees for 25 minutes.
Servings: 24
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