Aussie Prawn And Scallop Skewers Food

AUSSIE PRAWN AND SCALLOP SKEWERS

Steps:

• In a food process or blender puree chutney, orange juice, and barbecue sauce until smooth.
• Thread 4 12" skewers in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop,tomato, onion, prawn, scallop, pineapple.
• Brush skewers liberally with sauce and place in center of cooking grate.
• Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time.
• Serve with remaining sauce for dipping.

AUSSIE PRAWN AND SCALLOP SKEWERS

Steps:

• In a food processor or possibly blender puree chutney, orange juice, and barbecue sauce till smooth. Thread four 12-inch skewers in the following order; pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple. Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 min or possibly till prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping. This recipe yields 4 servings. Wine Recommendation: A Semillon-Chardonnay blend from Australia will accommodate this citrusy sauce just brilliantly. Beer Recommendation: How to dance around the seafood and still tango with the mango Just say "ale." A yeasty Hefe-Weizen will do wonderfully. Comments: The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You can find mango chutney in gourmet markets and specialty stores.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

AUSSIE PRAWN AND SCALLOP SKEWERS

Steps:

• 1. In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth.
• 2. Thread four 12-inch skewers in the following order; pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple.
• 3. Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time.
• 4. Serve with remaining sauce for dipping.

SEAFOOD SKEWERS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.