BARBECUED SHRIMP AND SCALLOP KABOBS

Barbecued Shrimp and Scallop Kabobs image

Looking for a sea food dinner? Then check out these grilled scallops and shrimp kabobs - brushed with a spicy butter mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 cup butter
2 tablespoons finely chopped onion
2 teaspoons seafood and fish seasoning, Cajun seasoning or Creole seasoning
1/2 teaspoon garlic powder
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
18 large sea scallops (1 lb.)
12 large fresh shrimp (3/4 lb.), shelled, tails left on, deveined

Steps:

Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.
Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g