Aussie Prawn And Scallop Skewers Recipes

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PAN SEARED SHRIMP AND SCALLOP SKEWERS



Pan Seared Shrimp and Scallop Skewers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan

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.

GRILLED SCALLOPS AND SHRIMP KABOBS



Grilled Scallops and Shrimp Kabobs image

Grilled Shrimp and Scallop Kabobs are fantastic! The marinade is quick and easy to prepare. Toss your shrimp and scallops in for a quick swim and BAM! You have outstanding flavors that you, your family and/or your guests are going to simply rave about!

Provided by Ken Noland

Categories     Grilling

Time 57m

Number Of Ingredients 10

18 Scallops
18 Large shrimp
½ Cup olive oil
6 Tbsp lemon juice
6 Tbsp lime juice
1 Tbsp Garlic finely chopped
¼ tsp Lemon pepper
1 tsp Kosher salt
½ tsp Cayenne pepper
Wooden skewers

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.

Nutrition Facts : Calories 231 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

AUSSIE PRAWN AND SCALLOP SKEWERS



Aussie Prawn And Scallop Skewers image

Provided by Global Cookbook

Number Of Ingredients 8

1/2 c. mango chutney
1/2 c. orange juice
1/4 c. sweet and tangy barbecue sauce
8 x pineapple chunks each abt 1" square
12 lrg prawns peeled, deveined
12 lrg sea scallops
8 x cherry tomatoes
8 x pearl onions blanched, peeled

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.

Nutrition Facts : ServingSize 1375 g, Calories 676, Fat 2.64 g, TransFat 0.0 g, SaturatedFat 0.35 g, Cholesterol 62 g, Sodium 199 g, Carbohydrate 149.57 g, Fiber 17.7 g, Sugar 104.89 g, Protein 27.74 g

SOY-WASABI SHRIMP AND SCALLOP SKEWERS - WEIGHT WATCHERS



Soy-Wasabi Shrimp and Scallop Skewers - Weight Watchers image

Easy seafood, and the skewers make portion control easy - 2 points per skewer, 2 skewers per serving. If you use wooden skewers, soak 'em for 30 minutes before using them so they're less likely to burn. Serve with jasmine rice and salted edamame (not included in Points.)

Provided by Rhiannon Deux

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 medium scallions
6 tablespoons low sodium soy sauce
3 teaspoons wasabi powder
1 tablespoon honey
1 1/2 teaspoons fresh gingerroot, grated
16 large fresh shrimp, peeled and deveined
1 lb sea scallops (about 16 scallops)
1 large red bell pepper, cut into 16 chunks
8 medium cremini mushroom caps, halved
cooking spray (4 sprays)

Steps:

  • Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
  • In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
  • Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
  • Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
  • Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.

Nutrition Facts : Calories 177.2, Fat 1.5, SaturatedFat 0.2, Cholesterol 80.1, Sodium 1128.5, Carbohydrate 13.5, Fiber 1.6, Sugar 6.9, Protein 26.9

AUSSIE PRAWN AND SCALLOP SKEWERS



Aussie Prawn and Scallop Skewers image

Make and share this Aussie Prawn and Scallop Skewers recipe from Food.com.

Provided by Lavender Lynn

Categories     Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup mango chutney
1/2 cup orange juice
1/4 cup barbecue sauce, sweet and tangy
8 pieces pineapple, chunks about 1-inch square
12 large prawns
12 large scallops
8 cherry tomatoes
8 white pearl onions, blanched and peeled

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.

Nutrition Facts : Calories 188.1, Fat 0.8, SaturatedFat 0.1, Cholesterol 33.5, Sodium 418.2, Carbohydrate 37, Fiber 4, Sugar 23.4, Protein 10.2

AUSSIE PRAWN AND SCALLOP SKEWERS



Aussie Prawn and Scallop Skewers image

The tangy mango sauce makes a great addition to this Australian seafood celebration.

Provided by Vicki Butts (lazyme)

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 8

1/2 c mango chutney
1/2 c orange juice
1/4 c sweet and tangy barbecue sauce
8 pineapple chunks, each about 1-inch square
12 large prawns, peeled and deveined
12 large sea scallops
8 cherry tomatoes
8 pearl onions, blanched, peeled

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.

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