Seafood Skewers with Tomato-Basil Champagne Sauce

Method/Steps

1. Insert an 8-inch skewer through the tail of a shrimp; next slide a scallop on the skewer so it lies flat, then let the shrimp curve around the scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer.

2. Scatter onion evenly over a 10 x 15 inch baking or broiler pan. Set skewers on top of the onion. Melt 2 Tbsp of the butter. Mix the melted butter, thyme, turmeric and white pepper; brush tops of shrimp and scallops with half of the butter mixture. Pour the Champagne into the pan.

3. Broil 4 inches from heat until the tops of the shrimp are pink, 4 to 5 minutes. Turn skewers over and brush with remaining butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in the thickest part, 4 to 6 minutes. Set skewers aside and keep warm.

4. Pour pan juices through a fine strainer into a 10 x 12 inch frying pan; discard onion. Add tomato wedges, basil and garlic. Cook on high heat, turning tomatoes gently, until hot, about 1 minute. Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into sauce. Add salt to taste.

5. Spoon sauce and tomatoes onto a serving platter or 4 dinner plates. Set skewers on the sauce. Garnish with basil.