We've been celebrating and enjoying fresh seafood for the past few days. My Aunt Sue arrived on Thursday and my cousin, Stephanie, surprised all of us by arriving on Tuesday. So, we just HAD enjoy some fresh seafood from Harrelson's Seafood Market in Murrells Inlet (the Seafood Capital).
On Friday night, we had shrimp cocktail and pan fried grouper. If you have never had grouper, I highly recommend it. We started enjoying it when we were staying in Fort Myers Beach, FL but found it's even more delicious here in South Carolina. Here are the directions:
Heat about a 1/2 inch of canola oil in a large skillet. First, dip grouper in an egg/water wash. Then, coat with panko bread crumbs (in the Asian aisle at most supermarkets) mixed with some Old Bay Seasoning (amount of seasoning depends on your taste). Fry in oil, turning once until panko is browned and grouper flakes when cut.
On Sunday night, we enjoyed scallops on the grill and roasted redskin potatoes. Here are those:
Rinse sea scallops and dry. Wrap each scallop with one slice of prosciutto and secure with toothpick. You can either put a foil pan directly on the grill (disposible one) or you can make your own with a double layer of heavy duty foil with all four sides turned up about an inch. Preheat grill with pan in place. Add scallops and drizzle with REAL melted butter. I suppose you could use olive oil but we love the butter. Turn scallops as needed with tongs. Cook until scallops are white and opaque and prosciutto is slightly crisp.
Put redskin potatoes in large saucepan and cover with water. Bring to a boil and remove from heat. Let stand for 10-15 minutes. Cut potatoes in half or fourths (depending on size) and place on baking sheet. Drizzle potatoes with olive oil and sprinkle with Italian Seasoning. Toss to coat. Bake at 400 degrees for about 20 minutes, depending on how brown and crisp you like your potatoes.
Maybe, just maybe, some of you Northerners will be able to break out the grills later this week. ENJOY!
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