Grilled Lemon Pesto Shrimp And Scallops Recipes

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GRILLED PESTO SHRIMP



Grilled Pesto Shrimp image

Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4 - 6

Number Of Ingredients 9

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup grated Parmigiano-Reggiano
¼ cup walnuts
1 lemon, cut into wedges, for serving (optional)

Steps:

  • Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
  • In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
  • Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg

SHRIMP AND SCALLOPS WITH PESTO PASTA



Shrimp and Scallops With Pesto Pasta image

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Provided by SCOOBYBOO

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

Steps:

  • Cook spaghetti according to directions, drain.
  • Stir in pesto and 2 tbsp olive oil.
  • Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
  • Add Asparagus and cook until crisp-tender.
  • Add the scallops and pepper flakes, cook until opaque.
  • Add the shrimp and cook until pink.
  • Toss the pesto pasta with the shrimp and scallop mixture.
  • Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS



Grilled Lemon-Pesto Shrimp and Scallops image

Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 6

1 lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
1 lb uncooked sea scallops
1/4 cup refrigerated basil pesto (from 7-oz container)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper

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.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

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