Pan Roasted Scallops and Shrimp in a Mustard Yogurt Sauce

By Stonyfield

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: 23 mins

Level: Easy

Prep: 15 mins

Cook: 3 mins

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
  • directions

    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.

    make it with yogurt instead!