These Mediterranean-style scallop and shrimp skewers are a perfect weeknight dinner that feels special without the fuss. The combination of tender sea scallops and sweet shrimp, paired with earthy mushrooms, creates a texturally delightful meal. A quick marinade of olive oil, fresh lemon juice, garlic, and herbs infuses the seafood with bright, savory flavors. This dish cooks in minutes under the broiler or on the grill, making it ideal for busy evenings when you want something healthy and satisfying. Serve them over a simple rice pilaf or with crusty bread to soak up the delicious juices. It’s an easy recipe that delivers restaurant-quality results with minimal effort.
Scallop & Shrimp On Skewers
Description
These Mediterranean-style scallop and shrimp skewers are a perfect weeknight dinner that feels special without the fuss. The combination of tender sea scallops and sweet shrimp, paired with earthy mushrooms, creates a texturally delightful meal. A quick marinade of olive oil, fresh lemon juice, garlic, and herbs infuses the seafood with bright, savory flavors. This dish cooks in minutes under the broiler or on the grill, making it ideal for busy evenings when you want something healthy and satisfying. Serve them over a simple rice pilaf or with crusty bread to soak up the delicious juices. It&# 226;ÂÂs an easy recipe that delivers restaurant-quality results with minimal effort.Ingredients
Directions
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Pat the scallops and shrimp dry with paper towels.
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In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, dried basil, and black pepper to create the marinade.
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Place the scallops, shrimp, and sliced mushrooms in a large bowl or resealable bag. Pour the marinade over them, tossing to coat evenly.
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Let the seafood marinate for 30 minutes to 1 hour, stirring or shaking occasionally.
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Preheat your broiler or grill to high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Thread the scallops, shrimp, and mushrooms onto skewers, alternating ingredients and ensuring they are not crowded.
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Brush the skewers with some of the remaining marinade.
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Broil or grill the skewers about 4 inches from the heat source for 4 minutes.
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Turn the skewers, brush with more marinade, and cook for about 3 more minutes, or until the scallops and shrimp are opaque and cooked through. Do not overcook.
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Serve immediately, optionally with rice pilaf.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 98.2kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 106.1mg36%
- Sodium 495.4mg21%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 0.0g0%
- Sugars 3.2g
- Protein 18.7g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use metal skewers if possible, as they conduct heat better and eliminate the need for soaking. If using wooden skewers, ensure they are soaked thoroughly.
Do not use the marinade that has touched raw seafood for basting after cooking unless you boil it first. For safety, reserve a portion of fresh marinade before adding the seafood for the final basting.
Scallops and shrimp cook very quickly. Watch them closely to avoid overcooking, which can make the seafood tough and rubbery.
For a variation, add cherry tomatoes or bell pepper chunks to the skewers for extra sweetness and color.
Fresh basil can be used instead of dried basil; simply increase the amount to 1 tablespoon of chopped fresh basil.
