• Ingredients: 25
  • Serves: 16
  • Prep: 15 mins
  • Bake: 21 mins

Honey-mustard glazed shrimp and scallops with honey, malt or cider vinegar, dijon mustard, olive oil, salt, freshly ground black pepper, sea scallops, jumbo shrimp , peeled and deveined. To make this honey-mustard glazed shrimp and scallops for 16 persons you will need 15 mins for preaparation and 21 mins for baking.

Ingredients

Soup

  • 1 tbsp. unflavored gelatin

Sauce

  • 1 cup black vinegar
  • 6 tbsps. soy sauce
  • 2 tbsps. very thin matchstick-size strips peeled fresh ginger

Filling

Dumplings

  • 1 large head of Napa cabbage, leaves separated

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil

Directions

  1. Step 1 Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

Nutrition information

Calories 30 Carbohydrates 3 g (1%)
Fat 1 g (1%) Protein 3 g (6%)
Saturated Fat 0 g (0%) Sodium 142 mg (6%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 6 mg (2%)