Margarita Shrimp And Scallops Recipes

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.

SHRIMP AND SCALLOPS IN WINE SAUCE

Steps:

• Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
• Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

SHRIMP SCALLOP & VEGGIE KABOBS WITH A MARGARITA BUTTER SAUCE

Steps:

• Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more.
• Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes.
• Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers.
• In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick.
• KABOBS.
• Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes.
• Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker.
• Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper.
• I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook.
• Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!

MARGARITA SCALLOPS

Steps:

• Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
• Puree.
• Taste the mixture and add more jalapeno as desired.
• Transfer the mixture to a mixing bowl and set aside.
• Rinse the scallops in cold water and pat dry.
• In a non-stick saute pan oer high heat, heat the olive oil just until smoking.
• Add the scallops to the saute pan and seaar well without stirring or tossing.
• Add the citrus mixture to the pan and bring to a boil.
• When the liquid reaches a boil, turn the scallops and cook for 1 minute more.
• Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
• Divide the scallops among the plates.
• Pour the liquid from the pan directly over the plates.
• Garnish with lime wedges and cilantro.
• Enjoy.

MARGARITA SHRIMP KABOBS

Steps:

• Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
• On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
• Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

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.