O'Brien's Bistro - Jim O'Brien

SHRIMP AND SCALLOPS EN HUSK

Gently peel back ear of corn, remove all silky hair and gently break off ear. Shave the corn off the ear, sauté corn and set aside. Add shrimp and scallops, ½ green onions, salt and pepper, ½ corn, rotisserie seasoning, lemon juice. Toss in a bowl.
Gently place mixture back into ear of corn. Form into shape of corn. Tie off end with a strip of the wasted husk. Place on a gas grill over medium heat. Grill until done, approximately 20 minutes. Add cream to sauce pan, ½ corn sautéed already, garlic, green onions, salt and pepper. Reduce until thickened. Pour over husk when done.

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SHRIMP AND SCALLOPS EN HUSK

1 whole ear of corn
3 shrimp (16-20 ct.), peeled and deveined
3 scallops (U10)
1 Tbsp. green onions
Salt and pepper to taste
½ cup heavy cream
½ tsp. Rotisserie seasoning
¼ tsp. garlic, chopped
Dash of lemon juice
Butter as needed to sauté

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