_bbR3iY5lLSjzaZNziPYc6VX6tk Inspiration CAN be found EVERYWHERE!: Grilled Scallops & Shrimp

Saturday, September 8, 2012

Grilled Scallops & Shrimp

I think there are so many things (parties) you can use this one for - end of summer, summer never ends, welcome to my home - you get the picture.  And you can be changing this one around - maybe you don't like or can't have shrimp or scallops - try chicken, I bet that would work too.  Don't have orzo, try any other small pasta shape or even spaghetti or fettuccine pasta - endless possibilities.  I'm going to make this one very soon.

Serves 8-10
Preparation Time: 35 minutes


Orzo Salad:
  • 1 lb. orzo pasta
  • 1 cup diced red, yellow, green and orange peppers
  • 1 cup diced red onion
  • 1 cup sliced black Californian olives
  • 1/2 cup chopped fresh flat-leaf parsley

Seafood mixture:
  • 1/2 lb. large shrimp, peeled and de-veined ( Use 1 lb. shrimp if other seafood is omitted)
  • 1/2 lb. large scallops
  • 16 cherry stone clams or 16 oysters may also be used

Vinaigrette dressing:
  • 6 tbsp. red wine vinegar
  • 1 tsp. spicy brown mustard
  • 1 tsp. sugar
  • 1 cup olive oil
  • Salt and pepper to taste

Heat the barbecue grill to high. While grill is heating, prepare vinaigrette and bring water to a boil over high heat in an 8Qt./ 8L Covered Stock Pot or get Pasta Maker ready.

For the vinaigrette:
Combine the vinegar, mustard and sugar in the Quick Shake® Container.
Slowly drizzle olive oil into the mixture; shake until thickened.
Season with salt and pepper and set aside.

If not using Tupperware's Pasta Maker, add the pasta to the boiling water and cook 8-10 minutes until tender. Whether using the Pasta Maker or a Pot, rinse and drain pasta in Double Colander and place pasta in Large Bowl.

Toss with half of the vinaigrette. Stir in peppers, onions, olives, and parsley.

When ready to grill, place the clams and oysters on the grill rack and cook until they open. Skewer shrimp and scallops and place on grill rack, grill 1-2 minutes per side.

Remove to a platter and discard any clams or oysters that have not opened.

Arrange seafood on top of orzo salad and drizzle remaining vinaigrette over all, and sprinkle with remaining 1/4 cup chopped parsley.

Nutrition Facts:
Serving Size: 1/8 Recipe
Servings per recipe: 8
Calories 540, Calories from fat 280, Total fat 31g, Saturated fat 4.5g, Trans fat 0g, Cholesterol 50mg, Sodium 250mg, Total Carbohydrate 48g, Dietary fiber 3g, Sugar 4g, Protein 18g

Don't forget there is always a Tupperware Party going on at my site. 
Check out the link at the top of this page (on the right) to go to the current ongoing party. 
If you want to join me as a Tupperware Consultant - send me an email or come visit my Tupperware Page (Kat1126).  You can check us out, place an order, set up a party or request info regarding becoming a rep - I'll get you set up and on your way!


Lenore Webb said...

looks great but i would have to do away with the dressing and change that up to just a lil garlic white wine butter

Kat @ Inspiration CAN be Found Everywhere said...

I think garlic white wine butter would be a great change. So many ways to change up these recipes - I love the versatility

Kat @ Inspiration CAN be Found Everywhere said...

I think garlic white wine butter would be a great change. So many ways to change up these recipes - I love the versatility

Melissa Stoneback-Tuttle said...

This looks really good. I'll have to try it. Thanks for sharing.

Darlene http://adventuresofamiddleagemom.com said...

No clams or oysters for me. I'd skip adding them and enjoy what sounds like a really yummy dish! Thanks for posting it.