It may be February, but here on the Gulf Coast, the temperatures are in the low 80’s. This dinner is perfect for this type of weather.
The skewers can be cooked on a grill, in the broiler, or in the air-fryer.
Shrimp And Scallop Skewers
2 servings
Ingredients
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
12 large shrimp
12 sea scallops
3-8 inch wooden skewers, soaked in water
Directions
Thread skewers with 4 shrimp and 4 scallops per skewer. Sprinkle lightly with salt and pepper.
Combine the melted butter with the seasonings and brush on both sides of the seafood.
Heat a grill, grill pan, broiler, or air-fryer.
For a grill or grill pan, heat over medium heat or place 4 inches away from broiler elements. Cook for 3-4 minutes per side.
Air-Fryer Instructions
Set the temperature to 400 degrees F for 3 minutes on one side, turn the skewers over, and cook for 2 minutes.
Brush with the sauce again before serving
I served the skewers with sliced tomato and Russian dressing and homemade potato salad.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
1 hard-boiled egg, optional
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
For the tomatoes
Russian Dressing
Ingredients
3/4 cups mayonnaise
1/4 cup plus
2 to 3 tablespoons of chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine everything; makes 2 cups.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 Italian sausage or chorizo link, diced
2 teaspoons achiote paste or 1/2 teaspoon Sweet Spanish paprika,
1/2 teaspoon cayenne pepper and 1/2 teaspoon Aleppo pepper
11/2 cup seafood or vegetable broth
1/2 of a large onion, chopped
1/2 cup Spanish {Bomba{ or other shirt grain rice, soaked in water for 20 minutes and then drained
2 garlic cloves, chopped
1 large pinch of Spanish saffron threads soaked in 1/4 cup of water
Salt
1 large Roma tomato, chopped
3 oz diced bell pepper
12 large shrimp, peeled and deveined
6 oz bay scallops
1/4 cup chopped fresh parsley
Directions
In a large deep pan or cast iron skillet, heat the olive oil. Turn the heat to medium-high and add the sausage and chopped onions. Saute the mixture for 5 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
Add the chopped garlic and broth r. Stir in the saffron and its soaking liquid, achiote paste or paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and bell peppers. Bring to a boil and let the liquid slightly reduce, then cover (with a lid or tightly with foil) and cook on low heat for 25 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 4-5 minutes. Add the scallops and recover, cook, or until the shrimp turns pink.
Garnish with parsley.
This is a complete meal, but you could add a salad and crusty bread if you wish.
For ease in cooking everything so they are hot for serving, prep all ingredients and combine sauces in separate dishes prior to cooking.
Pan Scallops With Sesame Sauce
Serves 4
Ingredients
16 large sea scallops
1 sliced green onion (white and green sections reserved separately)
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
3 teaspoons brown sugar
½ teaspoon cornstarch
1 tablespoon sesame oil
⅛ teaspoon crushed red pepper
1 teaspoon peanut oil
⅛ teaspoon black pepper
Rice
Directions
Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.
Warm the peanut oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops for about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook for 1 minute. Transfer scallops to a deep plate, and cover with foil. Keep the skillet on the heat.
Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Pour the hot sesame sauce over the scallops and garnish with a sprinkle of green onion. Serve with rice.
Asian Snow Peas
Serves: 4
Ingredients
1 tsp sesame oil
½ lb fresh snow peas, ends trimmed and cut in half
½ cup carrots, shredded
¼ cup water chestnuts, canned, sliced
½ cup chicken broth, low-sodium
1 tsp soy sauce, low-sodium
1 tsp cornstarch
Directions
Add oil to nonstick skillet and heat on medium heat. Add snow peas and carrots. Saute for 2 minutes.
Add water chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer for approximately 5 minutes (or until vegetables are crisp-tender).
In a separate bowl, combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
Cook over medium heat, stirring constantly until sauce thickens. Serve immediately.
Spicy Baby Bok Choy in Garlic Sauce
4 servings
Ingredients
4 baby bok choy
1 tablespoon peanut oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
Directions
Trim off the ends of the bok choy and cut them in half. Set aside.
In a small bowl, stir together the peanut oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar, and red pepper flakes. Set this aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy; stir fry for a few minutes or until the pieces start to turn a pale green.
Pour the sauce over the Bok Choy. Cook, stirring constantly until sauce has thickened slightly, and coats the bok choy, about 3 minutes.
Stir-Fried Chili Scallops with Baby Bok Choy
2 servings
Ingredients
8 large fresh sea scallops
2 Tablespoons. chicken broth
1 Tablespoon Chinese chili sauce
2 teaspoons. soy sauce
1/2 teaspoons. cornstarch
2 Tablespoons peanut oil
1 Tablespoon. minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
One medium head bok choy, trimmed and sliced (about 2 cups)
1 thin carrot, sliced on the bias
3 large crimini mushrooms, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
1/3 cup chopped scallions
Directions
Rinse the scallops under cold water, remove the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry.
In a small bowl combine the broth, chili sauce, soy sauce, and cornstarch.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 Tablespoon of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry for 10 seconds or until the aromatics are fragrant.
Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry for 30 seconds or until the scallops are opaque but not cooked through.
Transfer the scallops to a plate.
Swirl the remaining 1 Tbs. oil into the wok, add the bok choy, carrot, and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Add the mushrooms and scallions and stir-fry for 30 seconds
Stir the broth mixture, swirl it into the wok, and stir-fry for 1 minute.
Return the scallops with any juices that have accumulated to the wok. Cook until the scallops are just cooked. Serve with rice.
Scallop and Prosciutto Kebabs
The shellfish and squash kebabs can be grilled on a sheet of heavy-duty foil to prevent sticking.
4 servings
You can also make a combination of shrimp and scallops if you prefer.
Ingredients
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Directions
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf on the edge of each strip. Top the loaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates, and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
8 servings
Ingredients
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
Marinade
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Kosher salt
Directions
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
Scallops & Cherry Tomato Pasta
Servings:2
Ingredients
½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish
Directions
Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.
Asparagus with Lemon-Shallot Vinaigrette
Serves 6
Ingredients
1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper
Dressing
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Directions
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool the asparagus for 5 minutes and arrange them in a serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
2 servings
Ingredients
2 small baby bok choy, trimmed and halved lengthwise
2 tablespoons chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon chili garlic sauce
1/.4 teaspoon red chili flakes
2 tablespoons peanut oil/ divided
12 medium shrimp, peeled, deveined
6 sea scallops
½ teaspoon Kosher or sea salt, divided
2 slices fresh ginger, 1⁄4 inch thick, peeled and crushed with a knife
1 large clove garlic, sliced
1 scallion. minced
Directions
In a small bowl, whisk together the broth, oyster sauce, soy sauce, sugar, cornstarch, sesame oil, rice wine, and chili paste.
Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick
Cu the shrimp in half lengthwise. Pat the seafood dry with paper towels.
Heat a large skillet with a cover over high heat until a drop of water sizzles on contact and add 1 tablespoon of the peanut oil,
Carefully add the scallops and shrimp in a single layer. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 teaspoon of the salt and stir-fry for 30 seconds or until the scallops and shrimp are opaque but not cooked through. Transfer the seafood to a plate.
Add the remaining 1 tablespoon peanut oil to the wok and add the ginger and cook for 30 seconds, then add the bok choy, garlic, ¼ teaspoon salt, and the chili flakes. Stir-fry, adjusting the heat to prevent scorching until the bok choy begins to soften, 2 minutes. Turn the heat to low and cover the pan. Cook the bok choy for about 5 minutes. Tuen the bok choy over and cook for another 2-4 minutes until very soft. Remove the cover.
Stir the oyster sauce mixture to recombine and add to the skillet, Stir-fry the bok choy for one minute, and place two bok choy halves in each of two serving bowls. Return the seafood to the pan and stir-fry until they are fully cooked and coated in the sauce for about 2 minutes. Evenly divide the seafood over the bok choy in each bowl. Sprinkle each with minced scallions and serve with rice if desired.
Ingredients
4 servings
4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving
Directions
Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.
Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.
2 servings
Ingredients
12 sea scallops (10 oz)washed, dried and side muscle removed
½ teaspoon dried chili flakes
2 teaspoons sesame oil
5 oz curly soba noodles
2 carrot sliced thinly on the diagonal
1 celery stalk sliced thinly on the diagonal
Half a medium onion finely diced
6 dried shiitake mushrooms
1 tablespoon peanut oil
Sauce
1 clove garlic, grated
½ cup chicken broth
1 Tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
Directions
Cover the noodles with cold water and let sit until hydrated-30 to 45 minutes. Drain in a colander and set aside.
Cover mushrooms in hot wat and let sit for 30 minutes. Drain and slice thinly, discarding the stem.
Combine the sauce ingredients in a measuring cup and set aside.
Heat peanut oil in a medium deep skillet or wok. Add the carrot, celery, and onion. Stir-fry about 5 minutes until the vegetables are tender. Add the mushroom and sauce. Stir-fry until thickened. Add the drained noodles and mix until the noodles are completely coated in sauce. Keep warm.
Heat the sesame oil in a small skillet and add the chili flakes. Heat for a minute and add the scallops. Cook the scallops for about two minutes on each side,
Divide the noodles between two serving bowls, top each with half the scallops, and serve immediately.
Scallops in Garlic Cream Sauce
2 servings
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
10 oz sea scallops
2 large garlic cloves, minced
1 large shallot, minced
1 small zucchini about 6 oz, finely diced
Salt and fresh ground black pepper to taste
1 cup heavy cream
2 tablespoons lemon juice
6 oz cooked pasta (I used pappardelle)
1/2 cup grated Pecorino Romano
2 tablespoons chopped basil
Directions
Cook pasta until al dente, drain and set aside.
Remove the side muscle from the scallops if attached. Thoroughly pat the scallops dry with paper towels.
Heat the butter and olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.
Season with salt and pepper and cook without moving for 2 minutes on one side, then turn the scallops over and cook 1 minute. Remove the scallops from the skillet and transfer to a plate.
In the same pan, add the garlic, shallots, and zucchini. Cook stirring the ingredients often for 5 minutes.
Add cream and allow to simmer until slightly thickened.
Remove the skillet from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly.
Stir in the basil, cooked pasta, and cheese. Serve in pasta bowls.
