Grilled Shrimp And Scallop Kabobs Food

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.

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.

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.

SCALLOP AND SHRIMP KABOBS

Steps:

• If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
• Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

BARBECUED SHRIMP AND SCALLOP KABOBS

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.

SCALLOP KABOBS

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.

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.

BEST GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Soak wooden kabob sticks in water for one hour. Remove, let dry.
• Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
• In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
• Stir and set aside about 1/3 of the juice for basting.
• Pour the remaining marinade over the shrimp and scallops.
• Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
• Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
• Thread kabobs alternately using scallops and shrimp.
• Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
• Brush each side with the remaining marinade.
• Grill until shrimp turns pink and scallops are opaque.
• Yields 15 Kabobs

GRILLED SCALLOPS AND SHRIMP KABOBS

Steps:

• Place your shrimp and scallops in a large Ziploc freezer bag.
• In a bowl combine all the other ingredients and stir until mixed.
• Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
• Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
• Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
• Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
• Preheat your grill to medium-hot.
• Place the skewers on to the grill and grill each side for 3-5 minutes.
• Using the reserved marinade baste each side of the skewers.
• Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
• Serve immediately.

HOW TO MAKE SCALLOP KEBABS

Steps:

• Preheat the grill. To ensure that the grill is hot enough to cook the scallop kabobs, it's important to preheat it. Set the heat to 350 to 400 degrees Fahrenheit (177 to 200 degrees Celsius), and allow it to fully heat. If your grill doesn't have specific temperature settings, preheat it on medium-high heat. If you don't have a grill, you can use a grill pan to make the scallop kabobs. Preheat the pan on your stove over medium-high heat.
• Remove the ends of the asparagus and chop. For the kabobs, you'll need 20 asparagus spears. Use clean fingers to snap off the tough ends of the spears and throw them away. Next, use a sharp knife to chop the asparagus into 2-inch (5-cm) pieces. You can substitute your favorite vegetable(s) for the asparagus. Bell peppers, zucchini, and squash are ideal options.
• Alternate the scallops and asparagus on wooden skewers. Once you've chopped the asparagus, thread it and 40 sea scallops on 10 6-inch (15-cm) wooden skewers. Place one scallop and then one piece of asparagus, and continue the pattern until the skewer is mostly full, with just enough free space to hold it when you eat. To ensure that the wooden skewers don't burn, make sure to soak them in water for at least 30 minutes before grilling the scallops.
• Brush the kabobs with olive oil and grill on each side. Set the kabobs on a platter or tray, and use a basting brush to apply ¼ cup (59 ml) of herb-flavored olive oil over the scallops and asparagus. Next, place the kabobs on the preheated grill and allow them to cook for 2 ½ minutes on each side or until the scallops are fully opaque. You can find herb-flavored oils, such as garlic or basil, at many grocery stores or you can make your own by heating the olive oil to 180 degrees Fahrenheit (82 degrees Celsius) over medium-low heat and pouring it over the dried herbs of your choice. Allow the oil to cool, and store it in an airtight container. Don't use garlic to flavor homemade infused oil, though, because there is a risk of Botulism and other dangerous bacteria. Keep the grill closed while you're cooking the skewers.
• Season the kabobs with salt and serve with lemon wedges. When you've finished grilling the kabobs, transfer them to a platter. Sprinkle them with salt to taste, and serve with some lemon wedges that you can squeeze over the scallops. Tabbouleh salad and/or grilled pita wedges make ideal side dishes for the scallop kabobs.

SHRIMP & SCALLOP KABOBS

Steps:

• Peel and devein shrimp.
• Drain pineapple chunks.
• (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
• In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
• Add shrimp and scallops.
• Cover; refrigerate 3 hours or overnight.
• Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
• Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
• Refrigerate leftovers.

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Preheat indoor or outdoor grill.
• Thread the scallops, shrimp to skewers. Brush all with canola oil and sprinkle with the salt, pepper and lemon zest.
• When the grill is very hot, add the skewers and lemons flesh side down and close the lid. The lemon wedges will only take but a minute, so remove them first.
• Grill for 1-2 minutes. If the scallops stick, they are not ready to turn. Once they release, turn and grill for 1 more minute. Remove from grill and serve with the grilled lemon.

OLD BAY SCALLOP KABOBS

Steps:

• Mix butter Old Bay and parsley in small bowl. Thread scallops onto skewers. Place skewers on foil-lined shallow baking pan. Brush scallops with seasoned butter.Broil 6 to 8 minutes or until scallops are opaque turning occasionally and brushing with seasoned butter.