Bertolli

Hilton Head Seafood Recipe List

Le Bistro Mediterranean

430 William Hilton Pkwy, Hilton Head, SC 29926
843-681-8425

Curried Shrimp & Scallops

Serves 2-3

Ingredients for Chutney

1 Apple
1 tbsp Raisin
1 small Mango
½ cup Red Wine
1 tbsp Honey
½ tsp Cinnamon
1 tsp Corn Starch

Ingredients for Couscous

2 cups Couscous
1 stick Butter
4 cups Water
Salt & Pepper, to taste

Ingredients for Curried Shrimp & Scallops

12 Scallops
12 Shrimp
4 Clams
4 Mussels
Red & Green Sweet Peppers, julienned
Onion & Zucchini, chopped
2 tbsp Honey
2 tbsp Curry
Salt & Pepper, to taste

Method for Chutney

• Finely chop all ingredients, then bring to a boil.
• Turn off heat.
• Thicken with starch and let stand until cool.

Method for Couscous

• Boil water. Add butter, salt, pepper, and couscous.
• Stir twice. Cover and let stand for 5 minutes.
• Fluff with fork before serving.

Method for Curried Shrimp & Scallops

• Sauté shrimp and scallops in olive oil until caramelized.
• Add curry powder and honey. Stir.
• Add ½ cup of water and vegetables, then simmer for 1 minute.
• Thicken with starch. Add 2 tablespoons of chutney.

To Plate

• Stir and serve with couscous and a wedge of mango.
• Steam clams and mussels.
• Garnish with lemon slice.

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