(serves aprox. 8)
By: Chef Michele Grillo
Scallop and Shrimp Boil Ingredients:
- 2 Tbsp herbs de Provence, available at food stores or make your own, recipe attached
- 1 tsp ground black pepper
- 1 tsp paprika
- Sea salt any type
- Fresh artichokes 6-8 small or four large
- 2 lbs. small baby potatoes or large potatoes cut into 2-inch cubes
- 2-3 baby zucchini or summer squash sliced thick, about ½ inch
- Asparagus spears, about one bunch
- 2 garlic cloves
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 2 bay leaves
- Fresh sprig of thyme
- 1 ½ tsp fine sea salt
- Pinch of cayenne pepper, optional
- 2 lemons, cut into half
- 2 cups of dry white wine
- 2 lbs. fresh sea scallops
- 2lbs fresh or defrosted shell on shrimp
- Fresh basil leaves
- Mayonnaise, see note to make it fresh
- Unsalted butter whipped
- Fresh radishes sliced very thin
- Crusty bread
Herbs de Province Recipe & Ingredients:
Makes approximately 1 ½ cups
Grind all:
- 2 Tbsp dried tarragon
- 3 Tbsp dried rosemary
- 2 Tbsp dried fennel seed
- 3 Tbsp dried savory
- 3 Tbsp dried thyme
- 3 Tbsp dried basil
- 3 Tbsp dried marjoram
- 3 Tbsp dried lavender flowers
- 3 Tbsp dried Italian parsley
- 2 Tbsp dried oregano
How To Cook the Seafood Boil
1. In a large pot assemble the Dijon mustard, 2 teaspoons herb de Provence, vinegar, fine sea salt, thyme sprigs, bay leaves, pinch of cayenne, dry white wine, two lemons squeezed, and lemons added, 6-7 cups water. Mix all ingredients.
2. Add the potatoes, artichokes, and garlic cloves
3. Bring to a boil and reduce to simmer for 10-12 minutes until potatoes are cooked then add remaining asparagus, squash, scallops, and shrimp and simmer an additional 3-4 minutes until shrimp are bright red and cooked through
4. Immediately strain mixture and discard lemon halves.
5. Serve on clean newspaper or parchment paper with basil mayonnaise, whipped butter, thinly sliced radishes, crusty bread, and sea salt mixed with 1 tablespoon herbs de Provence and paprika.
6. This dish is usually served on a table spread with newspaper or parchment paper. Have the basil mayonnaise, sliced lemon wedges, herbs de Provence salt mixture ready. French always take a piece of bread and spread the whipped butter and layer the sliced radishes with a sprinkle of the herb de Provence salt mixture to accompany the boil. Make plenty of mayonnaise for dipping the artichoke leaves. I always have a stack of napkins so everyone can eat with their hands.
7. For the basil mayonnaise, you can purchase it or make your own. I use homemade mayonnaise and add 4 -5 Tablespoons basil pesto or chop a handful of fresh basil, you can easily use any store-bought mayonnaise. To make homemade mayonnaise or the French refer to it as aioli, in medium bowl whisk together 2 egg yolk with 2 teaspoons Dijon mustard and slowly, one drop at a time, add 1 cup oil. I use avocado oil. Continue whisking slowly and add 2 teaspoons lemon juice until all is emulsified
8. To make whipped butter simply add 1-2 sticks of butter into a bowl and beat with a mixer until light and fluffy, you can always add fresh herbs to make it an herb butter