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Shrimp And Scallop Kabobs

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Ingredients
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Creole mustard 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Sea scallops 1⁄4 Pound
  Shrimp 1⁄4 Pound, peeled and deveined (Medium Size)
  Frozen artichoke hearts 4 , thawed and halved
  Ripe olives 4 , pitted
Directions

Combine first 6 ingredients in a dish.
Add scallops, shrimp, and artichoke hearts to wine mixture; toss.
Cover and marinate in refrigerator 15 minutes.
Remove scallops, shrimp, and artichokes from marinade, reserving marinade; place marinade in a saucepan.
Bring to a boil over medium-high heat; boil 2 minutes.
Remove from heat; set aside.
Thread scallops, shrimp, artichokes, and olives alternately on 4 (10-inch) skewers.
Place kabobs on rack of a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes or until scallops are opaque and shrimp are done, turning once and basting with reserved marinade.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Seafood

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