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
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 minutes
Level: Easy
Prep: 15 minutes
Cook: 3 minutes
Yields: 6 Servings
- 1 1/2 lb large shrimp (16-20 ct)
- 1 1/2 lb dry packed large sea scallops
- 1 cup Stonyfield Organic Whole Milk Plain Yogurt
- 2 tsp grainy (mustard)
- 1 tsp garlic (minced)
- 1 Tbsp scallion green end (finely chopped)
- 1 Tbsp parsley leaves (washed and coarsely chopped)
- 1 tsp capers (chopped)
- 1/2 tsp kosher salt
- Freshly ground black pepper
Ingredients
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.
