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Baked Shrimp and Scallop Scampi
Recipes
Baked Shrimp and Scallop Scampi
4 servings
20 minutes total

Ingredients

  • ½ lb Patagonian scallops
  • 1 lb peeled/deveined large shrimp, tails removed
  • Aluminum foil
  • 1 lemon, for juice
  • 2 tablespoons fresh Italian parsley
  • 7 cloves garlic
  • 2 teaspoons seafood seasoning
  • ½ cup unsalted butter
  • 10 oz frozen broccoli florets
  • 10 oz frozen quinoa blend
  • 2 tablespoons seasoned panko breadcrumbs

Steps

    1. Thaw shrimp and scallops if needed. Place oven rack 6 inches from broiler, then preheat broiler on HIGH. Line baking sheet with foil.
    2. Juice lemon (2 tablespoons). Place lemon juice, parsley, garlic, and seasoning in food processor bowl; pulse 5–6 times until blended.
    3. Cut butter into small chunks, then add to food processor; process until well blended. Transfer mixture to microwave-safe bowl; microwave on HIGH 30–40 seconds until butter melts.
    4. Microwave broccoli and quinoa following package instructions.
    5. Arrange shrimp in single layer on baking sheet (wash hands). Pour butter mixture over shrimp; broil 3 minutes. Remove baking sheet from oven, add scallops, and stir to coat. Sprinkle with breadcrumbs. Bake 2–3 more minutes until shrimp are pink and scallops are firm and opaque. Serve seafood scampi with quinoa and broccoli.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 480, Total Fat 29g, Sat Fat 16g, Trans Fat 1g, Chol 210mg, Sodium 1360mg, Total Carb 21g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 15%, Iron 30%, Potassium 8%