Ingredients:

Yield: 4 Servings

8 bamboo skewers, 6-8 inches
16 jumbo shrimp, de-veined and peeled
16 sea scallops
salt and freshly ground black pepper, to taste
1 tsp. sweet paprika
1/2-tsp. crushed red pepper flakes
zest and juice of 1 lemon
2 Tbs. fresh flat-leaf parsley, chopped
1 Tbs. extra-virgin olive oil

Directions:

1. Preheat a large non-stick skillet over medium-high heat.
   
2. Thread 4 shrimp each on 4 of the skewers, and 4 scallops on the other 4 skewers, and season with salt and pepper on both sides.
   
3. Combine paprika, crushed pepper, lemon zest, and parsley in a small dish.
   
4. Sprinkle over shrimps and rub in a bit.
   
5. Add a generous teaspoon of extra-virgin olive oil, half a turn around the pan, to the hot skillet and sear the shrimps 3 minutes on each side, or until curled and pink.
   
6. Squeeze the juice of 1/2 lemon over the pan and remove the skewers in the juice to a warm platter.
   
7. Return pan to the heat and add remaining oil.
   
8. Cook scallops 3-4 minutes on each side or until deep caramel in color.
   
9. Squeeze the juice of 1/2 a lemon over the pan and transfer skewers to serving platter alongside shrimp.

Recommended wine: Bonny Doon Riesling

Resource

Rachel Ray
Food TV Host and Author, 30 Minute Meals
www.foodtv.com

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