Pan Roasted Scallops and Shrimp in a Mustard Yogurt Sauce

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.

0
Your rating: None
Be the first to rate
Yields: 6 Servings

Recipe Tools

Share
Google+
Pin Recipe

Tags

Cook's Tools

Ingredients

1 1⁄2lblarge shrimp (16-20 ct)
1 1⁄2lbdry packed large sea scallops
1cStonyfield Organic Whole Milk Plain Yogurt
2tspgrainy (mustard)
1tspgarlic (minced)
1tbspscallion green end (finely chopped)
1tbspparsley leaves (washed and coarsely chopped)
1tspcapers (chopped)
1⁄2tspkosher salt
  Freshly ground black pepper

Directions

  1. Peel and devein shrimp, leaving tail on.

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

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

  4. Use approximately half to marinate the seafood.

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

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

  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).

  8. Drizzle remaining sauce over seafood on plate and serve.

Nutrition Information

340
CALORIES
4g
TOTAL FAT
62g
PROTEIN
View Complete Nutrition Information
Nutrition Facts
Amount Per Serving
340
40
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Cholesterol 315mg
Sodium 890mg
Total Carbohydrate 10g
Dietary Fiber 0g
Sugars 3g
Protein 62g
Vitamin A 10%
Vitamin C 6%
Calcium 15%
Iron 40%
* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

© Copyright 2011 Stonyfield Farm, Inc.