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Prep Time
15 minutes
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Total Time
21 minutes
If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.
Ingredients
Makes 16 hors d'oeuvres
Step 1
In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
Step 2
Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
Step 3
Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.
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Reviews (13)
Back to TopI didn't have vinegar, so I left it out and slightly increase the mustard and honey. I glazed the shrimp on the grill and left for a minute. This turned out great with grilled zucchini and rice!
bzilla
colorado
8/18/2012
Followed the recipe to the letter but it didn't taste zippy enough so I added 3/4 teaspoon thai chili paste + squeeze one fresh Mexican lime. Seared the seafood, stir-fry veggies, cooked asian glass noodles, and then put everything together and drizzled sauce on top. Too cold for grilling, but will try it that way next time.
Almejas
San Diego, CA
4/5/2012
It was good, b/c it was shrimp and scallops. Had to remake "glaze" b/c it was too thin. S&P skewers. Then mix 2 pt honey & 1 pt mustard & brush on. Much better. My scallops were huge & I had to cut them up to fit in the biggest shrimp I could find. I might make again sometime.
Anonymous
Smoky Mountains, TN
9/23/2011
The honey/Dijon mustard dressing tasted great by itself but did not hold up once it was brushed on the shrimp and scallops. It should have been alot stronger. The result was a very bland/tasteless appetizer. Not worth the effort
Anonymous
Stamford,, CT
1/1/2011
Ridiculously easy and a huge crowd pleaser. Doubled the count and threaded a shrimp around a scallop on toothpicks for my boyfriend's birthday last year. Don't own a grill--just pan seared. My friends now refer to these as "sea buddies" given the way the shrimp hugs the scallop. Gone in minutes. If you think the vinegar flavor in the sauce is too strong, add more honey.
JCLynne
6/2/2010
Super easy and tasty.
jacques19
Fallbrook, CA
6/1/2010
This was really super easy and really tasty! I will definitely make it again - it scores very high on the tastiness/time involved ratio. I think the glaze would be good on just about anything and everything
bluepie21
DC
12/13/2009
Found the vinegar to be overwhelming
jordane23
Vancouver
7/5/2009
Simple and delicious. Will make again.
lesleyont
Ottawa Ontario
5/29/2009
我在复活节这作为我们的主要课程and it was such a hit. I used 2 skewers since the scallops were so large and then barbequed them, followed up by adding the glaze. They were definitely a hit with our 19 guests at Easter. Definitely a keeper!
Monika_10036069
Toronto, Canada
3/25/2008
OK, people. I made this as written -- lovely. AND THEN, I made it with hot dogs. Not hot dogs and shrimp, just hot dogs. And some skewers with andouille. And you know what? That was tasty too.
Anonymous
Los Angeles
3/17/2008
I served this recipe as an appetizer and it was excellent. I plan to prepare as an entree next time. Easy and delicious!
jackiking
Kirkland WA
10/11/2007
I followed this recipe as given, using dry scallops. I served portions of four or five as an entree for a light summer supper along with brocolli stir-fried with ginger. Very good, easy, and interesting.
dakcook
Adirondack Mountain of NY
6/19/2007
