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. Pan Roasted Scallops and Shrimp in a Mustard Yogurt Sauce Go to recipes By Stonyfield American Gluten Free Main Dishes Quick MealsA 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 Print RecipeIngredients1 1/2 lb large shrimp (16-20 ct)1 1/2 lb dry packed large sea scallops1 c Stonyfield Organic Whole Milk Plain Yogurt2 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 pepperdirectionsStep 1Peel and devein shrimp, leaving tail on.Step 2To clean scallops you need to remove the 'foot' or the narrow band attached to one side of the scallop.Step 3Stir yogurt, mustard, garlic, scallions, parsley, capers, salt and pepper together.Step 4Use approximately half to marinate the seafood.Step 5Heat sauté pan or skillet over medium high burner and when hot add 1-2 tb oil.Step 6Remove seafood from marinade and add to hot pan in a single layer.Step 7Allow 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 8Drizzle remaining sauce over seafood on plate and serve.