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Broiled Shrimp & Scallops


The key to this in my opinion is fresh seafood. We're fortunate on the east coast to get our fair share of this, and I try to take advantage as much as I can! I snagged this recipe from my Mom's Coastal Living magazine. It may be winter, but this makes me think of summer! :) It was super easy to make and very yummy (and healthy). Definitely try this out -- so tasty! Ingredients:

1/4 cup butter, cut into pieces (I used a little less)

1/3 cup dry white wine (I used a little more)

1 tablespoon fresh lemon juice (I used closer to 2 tb b/c I love lemon)

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 (we left this out, but would've been delish) Directions:

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 (also tasty without).

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