Grilled Shellfish with Romesco Sauce

Total Time:
35 min
15 min
20 min

4 servings

  • 4 fresh lobster tails, split in half
  • 1 pound fresh scampi
  • 1 pound large shrimp, peeled and deveined
  • Drizzle olive oil
  • Salt
  • Freshly ground black pepper
  • For the Sauce:
  • 4 tablespoons extra-virgin olive oil
  • 2 slices white bread, crust removed
  • 3 dried ancho peppers, soaked, seeded and minced
  • 1 small fresh serrano or jalapeno pepper, split in half
  • 3 whole cloves garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 1/2 cup blanched almonds, roasted
  • 1/2 cup hazelnuts, roasted
  • 2 teaspoons red wine vinegar
  • Salt
  • 1 tablespoon finely chopped fresh parsley leaves

Preheat the grill. Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (**Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp) In a large saute pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use. Yield: about 1 cup

Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley.

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