shrimp scallop recipes

- 1/4 cup English cucumbers
- 8 ounces bay scallops or sea scallops
- 4 avocados
- 1 jalapeno pepper
- 1/2 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup tomatoes
- 1/4 cup red onions
- 2 tablespoons parsley
- 8 ounces shrimp

- 1 lemon, juice and zest of
- salt and pepper
- 8 bamboo skewers
- 16 sea scallops
- 2 tablespoons chopped flat leaf parsley
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sweet paprika
- cooking spray
- 16 large deveined peeled shrimp

- 1/2 cup dry white wine
- 1/2 teaspoon fresh ground pepper
- 8 medium mushrooms
- lemon wedges
- 2 teaspoons basil
- 1 lb large shrimp
- 2 medium shallots
- 1 lb mussels
- 1 medium tomato
- 1 lb sea scallops

- 1 cup flat leaf parsley
- 1/2 cup Sicilian olives
- 1/2 teaspoon fresh ground pepper
- 1/2 cup fresh lemon juice
- 1 onion
- 1/4 cup red wine vinegar
- 2 cups fennel
- 3/4 lb shrimp
- 3/4 lb bay scallops
- 3/4 lb calamari
- 1/2 cup kalamata olives
- 1 cup grape tomatoes
- 1/2 teaspoon salt

- 1 medium zucchini
- 4 tablespoons butter or margarine
- 1 medium onion
- 1 red bell pepper
- 2 tablespoons olive oil
- hot cooked rice
- 4 teaspoons dry parsley flakes
- 10 small white button mushrooms
- 2 tablespoons grated parmesan cheese
- 1 carrot
- 4 teaspoons dry basil leaves
- 3/4 lb medium raw shrimp
- 3/4 lb small bay scallops
- 1 green bell pepper

- a pinch of paprika
- 8 romaine leaves, cut into julienne strips
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 cup minced seeded tomato
- 1/8 teaspoon sugar
- 1 small head of Bibb lettuce, rinsed, spun dry, and cut into julienne strips
- 1/4 pound sea scallops, halved crosswise
- 1/2 small red onion, sliced thin
- 8 pimiento-stuffed green olives, sliced thin
- 1 tablespoon Sherry vinegar
- 1/4 pound shrimp, shelled, and deveined if desired

- 2 tablespoons dried parsley (can use fresh)
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 tablespoons chicken base
- 1/2 cup white wine
- 1/4 teaspoon crushed red pepper flakes
- 6 ounces shrimp (small)
- 6 ounces scallops (small)
- 1/2 lemon, juice of
- 2 tablespoons parmesan cheese
- 1 teaspoon dried basil
- 1 medium onion
- 3 tablespoons butter
- salt and pepper

- 1/2 teaspoon dried crushed red pepper
- 8 cups mixed baby greens
- 3 medium tomatoes, sliced
- 3/4 pound large uncooked shrimp, peeled, deveined
- 1/2 medium-size red onion, sliced
- 1/3 cup drained capers
- 3/4 pound bay scallops
- 1 tablespoon plus 1/2 cup olive oil
- 3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1 large avocado, peeled, pitted, sliced