Broiled Shrimp and Scallops

Coastal Living
Broiled Shrimp and ScallopsRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Be sure the liquid in the pan covers the minced garlic. If the pan is too dry, the garlic could scorch under the intense broiling heat.
Makes 6 servings


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1/4 cup butter, cut into pieces
1/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
3 garlic cloves, pressed
Pinch of dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound large peeled and deveined shrimp
1 pound sea scallops (slice in half if more than 1 inch thick)
1 pint cherry tomatoes, halved
5 ounces baby spinach leaves
French bread


Prep: 5 Minutes
Cook: 10 Minutes

1. Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts.

2. Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat.

3. Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread.

Created date

May 2012