These seafood kabobs, paired with a lively citrus and herb vinaigrette, are elegant yet fast enough for a fuss-free summertime dinner.
Sea scallops are a highly sustainable seafood option. Look for scallops that have not been treated with a chemical preservative. They are labeled “dry-packed” and sold fresh or frozen. Unless you use diver-caught scallops that are hand-harvested, scallops can contain grit. Rinse them quickly under cold running water, then pat dry.
I’m very picky about shrimp and will only use American wild-caught shrimp for myself and my clients. The quality of wild-caught shrimp is far superior to that of imported, farm-raised shrimp.
Almost any combination of seafood and vegetables will work as long as the size and cooking time are similar. If you want to make sure your protein and vegetables will fit on the skewer and are arranged the way you like, line everything up on a flat surface and then begin placing them on the skewer. Been there, done that where something wasn’t right and I ruined the protein or vegetable because I removed it and tried to rethread it. If using wooden skewers, soak them in water for at least 30 minutes before placing on the grill.
If you don’t eat shellfish, this vinaigrette also pairs well with fish such as halibut, sea bass and swordfish. It also works well with chicken.
Shallots are sweeter and milder than onions and are often found in clusters of two or three cloves. One shallot in a recipe refers to a clove, not the entire head.
I paired these kabobs with a lemony salad made with couscous — another great option to keep summertime cooking at a minimum because it cooks in under five minutes. Orzo pasta or quinoa will work as well. If you have leftover vegetables from the kabobs, add them to the salad along with diced cucumber, pitted and halved Kalamata olives, chopped fresh parsley and feta cheese.
Shrimp and Scallop Kabobs
Ingredients for Kabobs
4 large sea scallops (16-20 count)
6 large shrimp (16-20 count), peeled and deveined, tails left intact
4 cherry tomatoes
½ small yellow bell pepper, cut into 4-6 pieces
½ small red onion, cut into 4 wedges
Herb sprigs for garnish
Canola or olive oil, for brushing skewers
Salt and black pepper, to taste
Ingredients for Vinaigrette
1 medium shallot, chopped (about 2 tablespoons)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1/3 cup fresh orange juice
2 tablespoons brown sugar
3 tablespoons white wine vinegar
¼ cup canola oil
Salt and black pepper to taste
Thread seafood and vegetables onto skewers as desired. Set aside.
Combine vinaigrette ingredients in a food processor or blender. Process until smooth. Set aside.
Preheat a grill over medium-high heat. Brush kabobs with oil and season with salt and black pepper. Grill 3-4 minutes per side or until shrimp are pink and cooked through and scallops are slightly firm to the touch.
Drizzle with vinaigrette or serve vinaigrette on the side for dipping.