Prawn And Scallop Kebabs With Wasabi Dipping Sauce Food

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.

SIMPLE SCALLOPS WITH DIPPING SAUCE

Steps:

• Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
• Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
• Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
• Serve with dipping sauce.

BEER AND SCALLOP KEBABS

Steps:

• Mix all ingredients in a small bowl.
• Refrigerate covered for one hour or more.
• Place a few scallops on each skewer.
• Grill on BBQ over medium heat for around 5-10 minutes, turning occasionally and pouring over reserved marinade.
• Serve with remaining beer.

SOY-WASABI SHRIMP AND SCALLOP SKEWERS

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 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, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden 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 reserved sliced scallions and serve. Yields 2 skewers per serving.
• Wasabi (or Japanese horseradish) has quite a kick so you may want to add more or less according to your taste. Serve skewers with jasmine rice.
• *If you're using wooden skewers, soak them in water for 20 minutes before use to prevent charring.

PRAWNS AND SCALLOPS ON THE HALF SHELL

Steps:

• Wash scallop shells and place on a cookie sheet.
• Preheat broiler.
• Peel and devein prawns, then coarsely chop.
• Quarter bay scallops.
• In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• Cook until scallops are opaque (about 1 minute), stirring constantly.
• Drain and reserve cooking wine.
• Set scallops and prawns aside.
• In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• Stir in flour and cook for 2 minutes.
• Add milk in a thin stream, stirring constantly with a whisk.
• Sauce should thicken immediately.
• If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• Add Parmesan, scallops, and prawns, and remove from heat.
• Spoon an equal amount of seafood mixture into each scallop shell.
• Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• Serve hot.
• Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

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.

PRAWN AND SCALLOPS IN LEMON CREAM SAUCE

Steps:

• Combine prawns, scallops, oil and garlic in a bowl.
• Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
• Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
• Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
• To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

GRILLED SHRIMP KABOBS AND DIPPING SAUCE

Steps:

• Place shrimp into a bowl. Drizzle with olive oil and set aside.
• Blend tomato, jalapeno pepper, 1/2 the cilantro, garlic, lime juice, and hot sauce together in a blender until smooth with pieces of cilantro still visible. Season with salt and pepper. Add 1/2 the remaining cilantro to mixture and stir to combine.
• Pour 1/2 the sauce over the oil-drizzled shrimp. Let stand and marinate in the refrigerator, 20 to 30 minutes.
• Remove shrimp from the marinade on thread onto mini skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour remaining sauce into a small saucepan over medium heat. Bring to a boil, about 5 minutes. Remove from heat and pour into small serving dishes. Garnish with remaining cilantro.
• Grill shrimp kabobs on the preheated grill until they are bright pink on the outside and the meat is opaque, making sure not to overcook, 3 to 4 minutes per side.
• Place cooked shrimp into a bowl on on a serving platter. Align mini skewers so guests can dip shrimp into prepared sauce.