Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Labor Day

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Sheet Pan Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories