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Pan Roasted Scallops and Shrimp in a Mustard Yogurt Sauce

A quick pan roast is a great way to cook lots of fish. You need a good sauté pan or cast iron skillet and an oven preheated to 450°. Try this same recipe with stripped bass fillet, salmon or cod.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 1 1/2 lb large shrimp (16-20 ct)

  • 1 1/2 lb dry packed large sea scallops

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt

  • 2 t grainy (mustard)

  • 1 t garlic (minced)

  • 1 T scallion green end (finely chopped)

  • 1 T parsley leaves (washed and coarsely chopped)

  • 1 t capers (chopped)

  • 1/2 t kosher salt

  • Freshly ground black pepper

Calories: 340, Calories from Fat: 40, Total Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 315mg, Sodium: 890mg, Total Carbohydrate: 10g, Sugars: 3g, Protein: 62g, Vitamin A: 10%, Vitamin C: 6%, Calcium: 15%, Iron: 40%


Step 1

Peel and devein shrimp, leaving tail on.

Step 2

To clean scallops you need to remove the 'foot' or the narrow band attached to one side of the scallop.

Step 3

Stir yogurt, mustard, garlic, scallions, parsley, capers, salt and pepper together.

Step 4

Use approximately half to marinate the seafood.

Step 5

Heat sauté pan or skillet over medium high burner and when hot add 1-2 tb oil.

Step 6

Remove seafood from marinade and add to hot pan in a single layer.

Step 7

Allow heat to recover 1-2 minutes and place in hot oven to roast 3-4 minutes longer until shrimp are firm but succulent and scallops feel set to the touch (for fish fillet a good rule of thumb is for every inch of thickness roast for 6-8 minutes).

Step 8

Drizzle remaining sauce over seafood on plate and serve.