Scallop and Shrimp Brochettes recipes

- 8 medium-sized sea scallops
- 12 large shrimp, peeled and deveined
- 1 large red bell pepper, cut into 1 1/2-inch pieces
- Tropical Salsa (recipe follows)
- Tropical Salsa
- 1/2 cup mango, chopped
- 1/2 cup banana, chopped
- 1/2 cup peeled fresh orange, chopped
- 1/2 cup purple onion, finely chopped
- 1 1/2 teaspoons minced, seeded fresh jalapeno pepper
- 1 tablespoon cilantro, minced
- 1 teaspoon brown sugar
- 1/8 teaspoon cinnamon

- 1 garlic clove
- a 12-ounce jar pickled whole jalapeñ
- o peppers, drained
- 48 small shrimp (about 1 pound), shelled, deveined, rinsed, and drained well
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- forty-eight 8-inch wooden skewers

- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh mint
- 3 cups cooked long-grain rice
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 1/2 lbs unpeeled fresh jumbo shrimp
- 1/3 cup fresh grapefruit juice

- 1 red bell pepper, cut into 1 inch pieces
- 3 tablespoons light soy sauce
- 1 fresh pineapple - peeled, cored and cut into wedges
- 1 pound large shrimp - peeled and deveined
- 1/2 cup rice vinegar
- 1/2 pound scallops
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger root
- 1 green bell pepper, cut into 1 inch pieces

- 2 tablespoons dry sherry
- 1 (8 ounce) bottle clam juice
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 pound sea scallops, rinsed and drained
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh parsley
- 1 cup sour cream
- 1 (8 ounce) package fresh mushrooms, sliced

- 6 large garlic cloves, minced
- 3 tablespoons butter
- 1 pound mushrooms, sliced
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 1 pound medium shrimp, peeled, deveined
- 2 tablespoons tomato paste
- 1/4 cup fresh lemon juice
- 1 bunch green onions, sliced
- 1 pound bay scallops
- 1/3 cup chopped fresh parsley