**Tantalize your taste buds with a tantalizing journey to the heart of Cajun country, where the flavors of salmon and scallops dance harmoniously on skewers, grilled to perfection.**
**Indulge in a symphony of flavors as you explore three distinct recipes, each offering a unique twist on this classic dish.**
**The first recipe presents a classic Cajun marinade, infusing the salmon and scallops with a vibrant blend of spices, herbs, and zesty citrus.**
**The second recipe takes a bolder approach, adding a spicy kick with a homemade Cajun blackening seasoning, promising an explosion of flavor in every bite.**
**For those seeking a more refined experience, the third recipe introduces a delicate lemon-herb marinade, allowing the natural flavors of the salmon and scallops to shine through.**
**No matter your preference, these Cajun salmon and scallop kabobs are guaranteed to transport you to the vibrant streets of New Orleans with every bite.**
SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SALMON AND SCALLOP KABOBS
Make and share this Salmon and Scallop Kabobs recipe from Food.com.
Provided by gailanng
Categories Cajun
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
- Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
- Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.
Nutrition Facts : Calories 259.9, Fat 9.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 682.7, Carbohydrate 5, Fiber 0.6, Sugar 0.1, Protein 37.3
SALMON AND SCALLOP CAJUN KABOBS
Coat only the salmon chunks in the marinade for this recipe. Make certain to soak the wooden skewers for a minimum of 30 minutes before threading and grilling. If desired thread small cherry tomatoes that have been brushed with oil and seasoned with salt in between the salmon and scallops. Because the wooden skewers need to soak before grilling, I would not advise to thread the skewers in advance, but if you wanted to do so I would use metal skewers. Servings are only estimated.
Provided by Kittencalrecipezazz
Categories Cajun
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix the olive oil, minced garlic, paprika, mustard powder, oregano, chili powder, black pepper, 1/2 teaspoon salt and cayenne pepper.
- Cut the salmon fillets into about the same size as your scallops, then add (only the salmon) to the bowl with spices; toss gently to coat completely on all sides.
- In another bowl toss the scallops and cherry tomatoes (if using) with a small amount of olive oil, salt and pepper to taste.
- Alternately thread the salmon chunks cherry, tomatoes (if using) and scallops on wooden skewers.
- Place the kabobs on a greased grill over medium heat.
- Close the lid and grill turning once (about 6-7 minutes (cooking time will vary depending on the size of you salmon and scallops) or until the fish flakes easily.
Nutrition Facts : Calories 566.5, Fat 20.2, SaturatedFat 2.9, Cholesterol 193, Sodium 815.7, Carbohydrate 7.7, Fiber 1, Sugar 0.2, Protein 84
BARBECUED SHRIMP AND SCALLOP KABOBS
Looking for a sea food dinner? Then check out these grilled scallops and shrimp kabobs - brushed with a spicy butter mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
- To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.
- Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
Tips:
- Choose the Right Skewers: Opt for sturdy metal or wooden skewers that can withstand the heat of the grill and won't burn or break easily.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and adds moisture to the kabobs.
- Cut Evenly Sized Pieces: Ensure that the salmon and scallops are cut into uniform pieces so they cook evenly. Smaller pieces will cook faster than larger ones.
- Season Wisely: Don't overdo the seasoning, as the Cajun spices already pack a flavorful punch. A light sprinkle of salt, pepper, and Cajun seasoning is usually sufficient.
- Preheat the Grill: Preheat your grill to medium-high heat before cooking the kabobs. This helps sear the outside of the salmon and scallops, locking in the juices and creating a delicious crust.
- Baste Regularly: Use a pastry brush to baste the kabobs with melted butter or olive oil during grilling. This helps keep them moist and prevents them from drying out.
- Monitor Cooking Time: Salmon and scallops cook quickly, so keep an eye on them to avoid overcooking. Salmon is done when it flakes easily with a fork, and scallops are cooked through when they turn opaque and slightly firm.
Conclusion:
Cajun salmon and scallop kabobs are a delectable seafood treat that combines the bold flavors of Cajun spices with the delicate taste of salmon and scallops. These kabobs are perfect for a backyard barbecue or a special occasion meal. By following these tips, you can ensure that your kabobs turn out perfectly cooked, flavorful, and juicy. Serve them with your favorite dipping sauce, such as tartar sauce, remoulade, or a simple lemon-herb butter, and enjoy a delicious and satisfying seafood meal.
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