These scallop and shrimp skewers are a vibrant, Mediterranean-inspired dish that brings restaurant-quality flavor to your home kitchen. The seafood is marinated in a bright blend of olive oil, fresh lemon juice, minced garlic, parsley, and dried basil, which infuses the delicate proteins with aromatic herbs and citrusy zest. Skewered with earthy mushrooms, the combination offers a delightful contrast of textures: tender, sweet scallops, bouncy shrimp, and savory, meaty mushrooms. This recipe is perfect for weeknight dinners or light summer gatherings, offering a healthy, protein-packed meal that cooks in under ten minutes. Serve them alongside rice pilaf or a crisp green salad for a complete, satisfying feast that feels both elegant and effortless.
Scallop And Shrimp On Skewers
Description
These scallop and shrimp skewers are a vibrant, Mediterranean-inspired dish that brings restaurant-quality flavor to your home kitchen. The seafood is marinated in a bright blend of olive oil, fresh lemon juice, minced garlic, parsley, and dried basil, which infuses the delicate proteins with aromatic herbs and citrusy zest. Skewered with earthy mushrooms, the combination offers a delightful contrast of textures: tender, sweet scallops, bouncy shrimp, and savory, meaty mushrooms. This recipe is perfect for weeknight dinners or light summer gatherings, offering a healthy, protein-packed meal that cooks in under ten minutes. Serve them alongside rice pilaf or a crisp green salad for a complete, satisfying feast that feels both elegant and effortless.Ingredients
Directions
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Pat the scallops and shrimp dry with paper towels.
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In a medium bowl, whisk together olive oil, lemon juice, minced garlic, parsley, dried basil, and black pepper to create the marinade.
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Add the scallops and shrimp to the marinade, tossing gently to coat evenly.
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Let the seafood marinate for 30 minutes to 1 hour, stirring occasionally.
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Thread the scallops, shrimp, and mushrooms alternately onto skewers, ensuring they are not crowded.
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Preheat the broiler or grill.
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Brush the skewers with some of the remaining marinade.
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Place skewers 4 inches from the heat source and broil or grill for 4 minutes.
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Turn the skewers, brush with more marinade, and cook for about 3 minutes more, or until the scallops and shrimp are opaque.
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Remove from heat immediately to prevent overcooking.
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Serve warm, 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
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
Ensure your shrimp are peeled and deveined before marinating. If the shrimp have tails, you may leave them on for presentation or remove them for easier eating.
Do not overcook the seafood; scallops become rubbery if cooked too long. They are done when they turn opaque and firm to the touch.
You can substitute button mushrooms with cremini or portobello for a deeper flavor.
Fresh basil can be used instead of dried basil; if using fresh, add it at the end of cooking or as a garnish to preserve its delicate flavor.
Any leftover marinade that has touched raw seafood should be discarded; do not use it as a sauce unless boiled for several minutes first.
