Pan Seared Shrimp and Scallop Skewers

• 8 (6 to 8-inch) bamboo skewers
• 16 jumbo deveined, peeled shrimp
• 16 sea scallops
• Salt and pepper
• 1 teaspoon sweet paprika, 1/3 palmful
• 1/2 teaspoon crushed red pepper flakes, eyeball it
• 1 lemon zested and juiced
• 2 tablespoons chopped flat leaf parsley, a handful
• 1 tablespoon extra virgin olive oil, 1 turn of the pan

1. Preheat a large nonstick skillet over medium high to high heat.
2. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers.
3. Season both shrimp and scallop skewers with salt and pepper on both sides.
4. Combine paprika, crushed pepper, lemon zest and parsley in a small dish.
5. Sprinkle combined herbs and spices over shrimp and rub.
6. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink.
7. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter.
8. Return pan to the heat and add remaining oil.
9. Cook scallops 3 to 4 minutes on each side or until caramel in color.
10. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

bamboo skewers, jumbo, scallops, salt, sweet paprika, red pepper, lemon, flat leaf parsley, extra virgin olive oil

Taken from www.foodnetwork.com/recipes/rachael-ray/pan-seared-shrimp-and-scallop-skewers-recipe.html (may not work)