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- 12 large sea scallops - 12 large shrimp, peeled and deveined - 2 tablespoons unsalted butter, melted - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon smoked paprika - 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) - Salt and freshly ground black pepper to taste - Skewers (if wooden, soak in water for 30 minutes to prevent burning) - Fresh lemon wedges and chopped parsley for garnish Using fresh, high-quality seafood is key. I love the taste of large sea scallops and juicy shrimp. They make each bite feel like a treat. The melted butter, garlic, and seasonings create a marinade that blends well. The smoked paprika gives a nice touch of warmth, while the lemon juice brightens the dish. Marinating the seafood adds flavor and enhances the dish. I prefer to let the scallops and shrimp soak for 15 to 20 minutes. This time allows the flavors to seep in. Just remember to coat them well. The blend of spices makes them taste amazing. When grilling, keep an eye on the skewers. They cook quickly, just 2 to 3 minutes on each side. I like to see the shrimp turn pink and the scallops get a golden crust. This means they are ready to eat. You can find the full recipe with all the steps I follow to make these skewers delicious. First, grab a medium bowl. In this bowl, I whisk together the melted butter, minced garlic, fresh lemon juice, smoked paprika, thyme, salt, and pepper. Mix until everything blends well. The smell will be amazing! Now, gently add the scallops and shrimp into the bowl. Make sure they are coated in the flavorful butter mix. Cover the bowl and place it in the fridge for 15-20 minutes. This time helps the seafood soak up all the great flavors. While your seafood marinates, preheat your grill. Get it hot on medium-high heat. After marinating, take your skewers. Thread 2 scallops and 2 shrimp onto each skewer, alternating them. Aim for 3 skewers for even cooking. Place the skewers on the grill and cook for 2-3 minutes on each side. Watch closely! The shrimp should turn pink and the scallops should get a nice golden crust. This is key to perfect seafood. When they are done, remove the skewers from the grill. Drizzle any leftover marinade over them for extra flavor. Finish with fresh lemon wedges and chopped parsley for a pop of color. For the full recipe, check out the complete details. Monitor the grill time closely. Scallops and shrimp cook fast. If you overcook them, they become tough and dry. Cook for just 2-3 minutes on each side. Look for shrimp to turn pink and scallops to get a nice golden crust. This careful timing keeps your seafood juicy. After grilling, drizzle any leftover marinade over the skewers. This adds extra flavor. You can also serve a small bowl of the marinade on the side. It makes dipping easy and fun. The extra taste makes the dish even more special. Arrange the skewers on a bright platter. This makes them stand out. Garnish them with fresh lemon wedges and chopped parsley. The green and yellow colors add a nice touch. A well-presented dish impresses guests and makes the meal feel gourmet. {{image_4}} You can add chili flakes to bring heat to your skewers. The spice balances well with the sweet seafood. Fresh herbs like basil or cilantro can also enhance the taste. They add a bright note to the dish. Try mixing in a bit of lime zest for a citrus twist. This small change can make a big difference in flavor. If you prefer cooking indoors, you can bake or pan-sear the skewers. For baking, place them on a lined baking sheet. Bake at 400°F for about 10-12 minutes. Flip them halfway through to ensure even cooking. For pan-searing, use a hot skillet with a little oil. Cook for about 3-4 minutes on each side. Both methods yield tasty results while keeping your kitchen smoke-free. These skewers shine when paired with sides. A simple rice dish complements the seafood well. You can also serve them with a fresh salad. Grilled vegetables add a nice touch, too. For a fun twist, serve with a dipping sauce. A garlic lemon aioli or a spicy cocktail sauce works wonders. Each option enhances the meal and adds variety to your plate. For the complete recipe, check out the Full Recipe. To keep your buttery scallop and shrimp skewers fresh, refrigerate them in an airtight container. They taste best when eaten within 2 days. If you plan to enjoy them later, this is the way to go. When you're ready to eat your leftovers, gently reheat the skewers. You can do this in a pan over low heat or use the microwave. This keeps the seafood tender. Just be careful not to overcook them. If you want to save some skewers for later, you can freeze them. Freeze raw marinated skewers for up to 2 months. Just remember to thaw them before cooking. This way, you can enjoy a tasty meal anytime. For the full recipe, just check the earlier sections! Yes, but ensure they are completely thawed and patted dry before marinating. This step keeps the seafood from becoming watery and losing flavor. Soak wooden skewers in water for at least 30 minutes before using them. This simple trick helps prevent burning on the grill and keeps your seafood safe. These skewers pair well with quinoa, grilled vegetables, or a fresh green salad. Each option adds color and nutrition to your meal. No, scallops should be cooked until opaque and firm to ensure safety. Undercooked scallops can pose health risks, so always check for doneness. You now have a simple and tasty recipe for buttery scallop and shrimp skewers. We covered the ingredients, easy steps, and tips for great grilling. Remember to check the cooking time so your seafood stays tender. You can even try different spices or sides to make it your own. Enjoy making this dish for family or friends, and savor every bite. Cooking should be fun and delicious, so get grilling!

Buttery Scallop and Shrimp Skewers

Discover the mouthwatering delight of buttery scallop and shrimp skewers that are perfect for your next gathering! With tender scallops and juicy shrimp marinated in a flavorful blend of garlic, lemon, and spices, these skewers are easy to make and bursting with taste. Ideal for grilling, they're sure to impress your guests. Click through to explore this delicious recipe and elevate your seafood game today!
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Ingredients
  

12 large sea scallops

12 large shrimp, peeled and deveined

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper to taste

Skewers (if wooden, soak in water for 30 minutes to prevent burning)

Fresh lemon wedges and chopped parsley for garnish

Instructions
 

In a medium mixing bowl, whisk together the melted butter, minced garlic, lemon juice, smoked paprika, thyme, along with a generous pinch of salt and freshly ground pepper. Make sure the mixture is well blended and fragrant.

    Gently add the scallops and shrimp to the bowl, ensuring they are fully coated in the flavorful buttery marinade. Cover the bowl and let them marinate in the refrigerator for 15-20 minutes to enhance the flavors.

      While the seafood is marinating, preheat your grill or a grill pan over medium-high heat until hot.

        Once marinated, take your skewers and thread 2 scallops and 2 shrimp onto each, alternating between the scallops and shrimp. Aim to prepare a total of 3 skewers for even cooking.

          Place the skewers on the preheated grill and cook for approximately 2-3 minutes on each side. You should look for the shrimp to turn pink and opaque, and the scallops should develop a beautiful golden crust. Keep an eye on them to avoid overcooking.

            When done, carefully remove the skewers from the grill and transfer them to a serving platter.

              Drizzle any leftover marinade over the skewers for an extra burst of flavor, and finish the dish by garnishing with fresh lemon wedges and a sprinkle of chopped parsley for added color and brightness.

                - Prep Time: 20 mins | Total Time: 40 mins | Servings: 3

                  - Presentation Tips: Arrange the skewers neatly on a vibrant platter and place the lemon wedges around them. You can also add a splash of extra parsley on top for a pop of color.