Pan Seared Shrimp and Scallop Skewers
Elevate your dinner table with these irresistible Pan Seared Shrimp and Scallop Skewers, a dish that combines vibrant flavors with restaurant-quality presentation. Featuring juicy, perfectly seared shrimp and tender golden-brown scallops, these skewers are infused with a zesty marinade of garlic, lemon zest, paprika, and olive oil that adds depth to every bite. The wooden skewers—soaked to prevent charring—make cooking and serving effortless, while a quick pan-searing technique locks in flavor for an impressive seafood entrée ready in just 30 minutes. Garnished with fresh parsley and served with lemon wedges, this stunning recipe is perfect for a light summer meal, a dinner party appetizer, or any occasion that calls for sophisticated, yet simple, seafood.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 12 pieces sea scallops
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 6 pieces wooden skewers, soaked in water for 30 minutes
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper to make the marinade.
Pat the shrimp and scallops dry with paper towels to remove excess moisture, then lightly score the surface of the scallops to help them absorb the marinade.
In a shallow dish, combine the shrimp and scallops with the marinade. Toss gently to coat evenly. Cover with plastic wrap and let them marinate in the refrigerator for 15 minutes.
Preheat a large skillet or grill pan over medium-high heat. Make sure the pan is well-heated to achieve a good sear.
Thread 2 shrimp and 2 scallops alternately onto each skewer, making 6 skewers total.
Add a tablespoon of olive oil to the pan to coat it lightly. Once the oil begins to shimmer, place the skewers in the pan, taking care not to overcrowd.
Cook the skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque and the scallops are golden brown with a slight crust. Do not overcook, as this will make the seafood tough.
Remove the skewers from the pan and transfer them to a serving platter.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
