Pan Seared Shrimp And Scallop Skewers

Recipe Ingredients

8		Bamboo skewers - (6" to 8" long)
16		Jumbo deveined peeled shrimp
16		Sea scallops
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Sweet paprika
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1		Lemon - zested and juiced
2 tablespoons	30ml	Chopped flat-leaf parsley
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

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 shrimps 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B62) - from the TV FOOD NETWORK

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