Seafood Brochettes with Tomato Basil Champagne Cream Sauce

Makes 4 to 5 servings.

You will need 10 inch skewers

You will need a 10×15 inch shallow broiling pan

Ingredients

• 16 shelled and deveined extra-jumbo shrimp
• 16 rinsed small sea scallops (1 ¼ to 1 ½ inch wide
• 1 thinly sliced small onion
• 6 tablespoons butter or margarine – (90ml)
• 1 teaspoon minced fresh thyme leaves or ½ teaspoon dry thyme leaves (5ml)
• 1 teaspoon all spice – (5ml)
• A pinch ground turmeric
• A pinch ground white pepper
• ½ cup dry champagne  – (125ml)
• 2 teaspoons fine dry bread crumbs – (10ml)
• 2 large firm-ripe tomatoes, cored, cut into 3/4inch wide wedges
• ½ cup lightly packed fresh basil – (125ml)
• ½ teaspoon sugar – (2.5ml)
• 2 cloves of minced garlic
• ½ cup of cream – (125ml)
• Salt
• Basil sprigs for garnish

Directions

1. Begin by inserting skewer into tail of first jumbo shrimp.  Follow with a scallop, pushing it through so that it is positioned flat.  After that let shrimp curve around scallop and skewer the end of the shrimp where the head is.  Repeat this process with remaining shrimp and scallops, spearing 3 to 4 of each per skewer.
2. Spread out cut onions across the bottom of a shallow broiling pan and place brochettes on top.
3. In a skillet melt 2 tablespoons of butter, add turmeric, the thyme, allspice, and white pepper.  Mix well and with a pastry brush, paint using only half of the mixture, the brochettes generously across the tops.
4. Uncork the champagne bottle and pour ½ cup into the broiler/baking pan.  Place the brochettes under the broiler, about 4 inches from the heat source and broil until the shrimps turn pink.
5. Rotate brochettes and brush the residual butter mixture on the fresh side.  Sprinkle them evenly with breadcrumbs and place back in the broiler for 4-6 minutes until the seafood is golden on top.  The centre of the scallops should be white (cut to test).
6. Remove brochettes and cover with foil to keep warm.
7. Strain the juices from the broiler pan into a skillet.  Add tomato wedges, basil, sugar, and garlic.  Cook over high heat, flipping the tomatoes gently every 15 seconds or so for 1 minute.
8. Add another ½ cup of champagne and flambé.  Once alcohol has burnt off add remaining 4 tablespoons of butter and cream.  Season to taste.
9. Spoon champagne sauce onto plates and place brochette on top.  Garnish with basil sprigs.
10. Serve and enjoy!