Shrimp And Scallop Kabobs Recipe
Ingredients
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Creole mustard | 1 Tablespoon | |
| Vegetable oil | 1 Teaspoon | |
| Dill weed | 1/4 Teaspoon, dried | |
| Hot Sauce | 1/8 Teaspoon | |
| Sea scallops | 1/4 pound | |
| 1/4 Pound medium-size fresh shrimp, peeled and deveined | ||
| 4 Frozen artichoke hearts, thawed and halved | ||
| Ripe olives | 4 , pitted | |
| Vegetable cooking spray | ||
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.
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.
Chef
