Best 8 Pan Seared Shrimp And Scallop Skewers Recipes

SHRIMP AND SCALLOP KABOBS

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.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

BACON WRAPPED SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

SPICY SHRIMP 'N' SCALLOP SKEWERS

Steps:

• In a small saucepan, melt butter. Stir in seasonings; set aside and keep warm. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp and scallops., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, 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.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on 4 skewers.
• Season both skewers with salt and pepper on both sides.
• Combine paprika, crushed pepper, lemon zest and parsley in small dish.
• Sprinkle combined herbs and spices over skewers and rub.
• Spray heated pan with cooking spray and sear shrimps 3 minutes on each side or until curled and pink.
• Squeese the juice of 1/2 lemon over the pant and remove to a warm platter.
• Return pan to heat and spray again with cooking spray.
• Cook scallops 3 to 4 minutes on each side or until carmel in color.
• Squeeze juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

SCALLOP SKEWERS

Steps:

• In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
• Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

SEARED SCALLOPS AND SHRIMP

Steps:

• Prepare the sauce first by heating the olive oil in the pan. Add minced garlic, vanilla and cream, let it come to a simmer.
• Add whiskey in and cook the sauce until it is reduced slightly. Toss in the chopped fresh parsley after the sauce is ready. Set the sauce aside and tend to the scallops or shrimp.
• Brush both sides of the scallops or shrimp with olive oil and season with salt and pepper and let sit for 10 minutes. In a heavy skillet, heat the remaining olive oil on medium high until hot, but not smoking.
• Pan-sear the scallops for 1-2 minutes on each side. The sides on the scallops must be slightly browned each time. For cooking the shrimp, sear until just pink and cooked through.
• Can be served over Recipe #282834 or rice with the Vanilla Whiskey sauce spooned over.

INDIAN STYLE SHRIMP AND SCALLOP SKEWERS

Steps:

• Whisk oil and spices in a large bowl until blended.
• Add shrimp and scallops and toss gently to coat.
• Cover and refrigerate 2 to 3 hours to let seafood absorb marinade flavors.
• Thread shrimp and scallops on seperate skewers.
• Oil grill rack and place it 4 to 6 inches above hot coals.
• Grill skewers 2 to 3 minutes per side until seafood is lightly browned and just barely opaque in the center.