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Sesame Shrimp and Scallops Kabobs

This marinade is so simple and so easy that it’s crazy that it tastes as good as it does. And there’s not much more to say about it… so… I have so many pictures here that I need to find something else to say to make the words last… so… why don’t I just dive right in there and start a controversy? Someday, if I ever have a lot of readers there will be flame wars in the comments, but for now I appear to be a petty despot who can say whatever I like in this little realm of my blog-kingdom.

Here we go: I don’t really like grilling. Ack! I know! What did I just say?! But it’s true. While I will grant you that there is something magical that happens to a good quality hot dog skin when cooked on a grill, generally speaking I just find the whole thing a hassle. First of all, you have to go in and out, and in and out, and in and out the whole time you are cooking to get to the grill itself. Drag.

Next, you have to clean this enormous thing afterwards without being able to run it through your dishwasher! Lame. Not to mention the fact that unless you are super well skilled at grilling it’s often impossible to get the temperature right so that it will not char your food on the outside while leaving it raw on the inside. Gross. Oh, and do you realize that scallops stick to the grill and then fall off into the grill never to be seen again?

Perhaps, some will say, I need to learn better grilling technique. Perhaps, you are right. However, I’d like to add to the list of ‘grilling lameness’ that standing by the damn thing makes me sweat like some sort of farm animal and I ain’t devoting time to learning under those conditions. I have a broiler. Which is an upside down grill. I’m cool with that. Now, on to the recipe.


Sesame Shrimp and Scallops Kabobs

  • 1 lb sea scallops
  • 1 lb jumbo shrimp, peeled and deveined
  • ¼ cup toasted sesame oil
  • ¼ cup low sodium soy sauce
  • 2 garlic cloves, grated on a microplane
  • 1 inch square of fresh ginger, peeled and grated on a microplane
  • 1/8 tsp red pepper flake ground to powder

  • (If your kabob skewers are wooden, fill a tray with water and soak them for a minimum of an hour.)
  • In a bowl whisk together the marinade ingredients and drop in the shrimp and scallops. Allow them to soak for up to an hour.
  • Slide the shrimp and scallops onto the kabob skewers and line them up in a pan.
  • If you like to grill and want to put them on there, more power to you. Heat that sucker up to high and cook them for 3-5 minutes per side. Good luck flipping those scallops.
  • If you’d like to broil them preheat your broiler on high and once heated, broil them for 2-4 minutes per side.
  • Once the shrimp are pink and the scallops are opaque and are no longer glossy remove from the broiler and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2