Salmon And Scallop Kabobs Recipes

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SALMON AND SCALLOP KABOBS



Salmon and Scallop Kabobs image

Make and share this Salmon and Scallop Kabobs recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 26m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon paprika
3/4 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb salmon fillet, skinned
1 lb sea scallops
salt and pepper
skewers soaked in water

Steps:

  • In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
  • Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
  • Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

Nutrition Facts : Calories 259.9, Fat 9.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 682.7, Carbohydrate 5, Fiber 0.6, Sugar 0.1, Protein 37.3

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER



Roasted Salmon with Scallops and Mustard Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 pounds salmon middle cut, boned, or fillets
6 ounces butter
8 scallops, without roe
3 generous teaspoons wholegrain mustard
4 level teaspoons dried dill wood, or 2 teaspoons each of dried and fresh dill
Salt and freshly ground pepper
10 ounces fresh spinach or rocket (arugula)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
  • Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
  • Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

MEDITERRANEAN SALMON KABOBS



Mediterranean Salmon Kabobs image

Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).

Provided by Suzy Karadsheh

Time 18m

Number Of Ingredients 12

1.5 lb Salmon fillet, cut into cubes approximately 1-inch to 1-1/2 inch or so in size
1 zucchini, sliced into rounds
1 small red onion, cut into squares
Kosher salt and pepper
1/4 cup to 1/3 cup Extra Virgin Olive Oil (I used Early Harvest Greek olive oil)
1 lemon, zested and juiced
3 garlic cloves, minced
2 tsp chopped fresh thyme leaves
2 tsp dry oregano
1 tsp ground cumin
1 tsp mild chili pepper (I used this Aleppo pepper )
1/2 tsp ground coriander

Steps:

  • In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
  • Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
  • Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
  • Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg

SHRIMP AND SCALLOP KABOBS



Shrimp and Scallop Kabobs image

"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup butter, cubed
3 teaspoons Cajun seasoning
1-1/2 teaspoons hot pepper sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
12 uncooked large shrimp (about 1/2 pound)
16 sea scallops (about 2 pounds)

Steps:

  • In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

SCALLOP KABOBS



Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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