Scallop shooters with a side of blueberry lemonade — who could ask for more?

Written by Joy Paoletti and Judy Vig
Tuesday, 01 June 2010 15:02

Joy and I decided to take off for a couple days to Fort Lauderdale, Fla., for a little much needed rest and relaxation. Wow, all the memories from our senior class trip came flooding back (now that’s a blast from the past).

The balmy Florida air, the palm trees standing tall with all their splendor ... are we in heaven? We decide to see if our teen hangout is still there, the outdoor restaurant called Shooters. It was right on the water so you could take a water taxi or a private boat, oh ... did we say boat? We meant yacht. You could just pull up, hop out and enjoy a great bite to eat. And hop out the men did. One, more handsome than the next. I wonder if Don Johnson is around ...

 

It’s here. The restaurant is still here. We take a deep breath, trying to compose ourselves and get right to the menu. Let’s talk about the food.

 

The fresh fish is plentiful here, and the variety is even better. We choose a few different kinds of fresh fish to sample: grouper, mahimahi and shark bites, but fall in love with a small platter of scallop shooters. They are large sea scallops, grilled perfectly with a spicy, yet tangy, lime mayo dressing on a small soft bun. Just too much perfection in one day! Serve these with our fresh blueberry lemonade. It is a great refreshing drink to go with these little beauties.

 

Judy and Joy appear regularly on Better Connecticut. E-mail them @ This e-mail address is being protected from spambots. You need JavaScript enabled to view it and This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Visit us @Twicebakedtwins.com.

 

 

Scallops

1 pound jumbo fresh sea scallops (or frozen if fresh is not available)

Olive oil

S’wepper (mixture of salt and pepper)

Avocado for garnish

 

Wash and pat dry all the scallops. Brush with olive oil and sprinkle with salt and pepper. Grill 2-3 minutes on each side. Assemble by laying each scallop on a small roll. Brush with the mayo mixture and a slice of ripe avocado.

 

 

Spicy mayo

1 cup prepared mayonnaise

1 teaspoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 cup minced cilantro

juice of 1/2 lime

 

Mix together all ingredients and taste. If you like less hot, go with 1/2 teaspoon of the peppers. Enjoy!

 

 

Blueberry lemonade

8-ounce serving.

8 ounces store-bought lemonade

1/4 blueberry vodka

1 tablespoon blackberry liquor (not blackberry brandy)

1 fresh lemon slice

small handful of fresh blueberries

 

Serve in a tall glass with ice. Use a straw so you can get every last drop.

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