These surf and turf skewers combine the tantalizing sweetness of maple syrup with the savory flavor of soy sauce. Not to mention that skewers are the perfect finger food for a relaxed Valentine's Day meal at home with a loved one.
Makes 8 skewers
You will need:
Skewers
8 scallops (small to medium sized)
16 pieces of filet tips
1/2 red pepper (large and wide dice)
1/2 green pepper (large and wide dice)
1/2 yellow pepper (large and wide dice)
2 Portabella mushrooms (1x1in cubes, cleaned and gilled)
8 pieces of pineapple (1x1in cube
8 cherry tomatoes
8 12" wood skewers
Glaze
1/2 cup maple syrup
1/8 cup soy sauce
Ginger to taste (zested)
Crushed red pepper to taste
2 TBS butter
Soak skewers in water for minimum of 20 minutes. Preheat oven to 350. Sauté all vegetable except pineapple for 2-3 minutes on high in oil until tender. Set aside and cool. Sear filet tips on high just until exterior is completely seared. Set aside. In very hot pan sear scallops for 1-2 minutes a side until they have a nice brown exterior. Set aside. Once all ingredients are cooled assemble skewers with one piece of each ingredient (for skewers).
In a small pot heat all glaze ingredients (maple syrup, soy sauce, ginger and crushed red pepper) until thickens to a heavy syrup consistency. Mix in butter.
With a brush, apply glaze to skewers. On a wax paper lined sheet pan, put skewers into oven for 5 minutes. Next place skewers into broiler for about 1 minute. Flip them and let them sit for about 1 minute to finish them off. If you do not have a broiler, turn oven to 500 degrees and place skewers on sheet pan on bottom rack of oven for 1-2 minutes. Flip and cook for 1-2 minutes
Side note: This entire dish can be done on a grill. Grill off the vegetables until soft. Skewer vegetables, pineapple and proteins. Brush with glaze. Cook on mid-high flame for 3-4 minutes a side.