Grilled Shrimps Scallops Recipes

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

GRILLED SHRIMPS & SCALLOPS

Steps:

• Mix all marinade ingredients together.
• Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
• Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
• Thread the seafood and vegetables alternately on skewers.
• Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
• This is wonderful served with a simple noodle dish, steamed rice or a green salad.

TANGY SHRIMP AND SCALLOPS

Steps:

• Place shrimp and scallops in a large resealable plastic bag; set aside. , In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
• Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE

Steps:

• Preheat grill to high.
• Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
• Pour of all drippings, leaving bacon bits in the pan.
• Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
• Off heat, season with salt and pepper; keep warm.
• Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
• Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
• Grill scallops on bothe sides until cooked through 3-4 minutes per side.
• Grill shrimp until cooked through, about 2 minutes per side.
• Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
• Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
• Enjoy!

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.