Dose anyone know a good recipe that includes both swordfish and scallops?

Answer 1

Skewered Scallops and Swordfish with Fennel
Source: Better Homes and Gardens

Prep: 20 min.
Marinate: 1 hour
Broil: 9 min.

Ingredients
1/2 pound fresh or frozen scallops
1/2 pound fresh or frozen swordfish steaks, cut 1 inch thick
1 fennel bulb, trimmed and cut into thin wedges
1/4 cup olive oil or cooking oil
2 tablespoons lime juice or lemon juice
2 tablespoons finely chopped green onion
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon fennel seed, crushed
1/8 teaspoon pepper
1 medium red sweet pepper, cut into 1-inch squares
8 small fresh mushrooms

Directions
1. Thaw scallops and swordfish, if frozen. Cut swordfish into 1-inch cubes. Cook fennel in boiling water for 4 minutes; drain and cool.

2. For marinade, in a plastic bag mix oil, lime juice, onion, thyme, fennel seed, and pepper. Add scallops, swordfish, fennel, sweet pepper, and mushrooms. Seal bag. Marinate in the refrigerator 1 hour, turning bag occasionally to distribute the marinade.

3. Drain fish and vegetables, reserving marinade. On eight 12-inch skewers, alternately thread scallops, swordfish, fennel, sweet pepper, and mushrooms, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn kabobs over and brush with reserved marinade. Broil 4 to 5 minutes more or until fish just flakes easily when tested with a fork and scallops are opaque. Makes 4 servings.

Answer 2

yes. Try this: http://209.85.165.104/search?q=cache:QUXuIVklfkQJ:www.inmamaskitchen.com/RECIPES/RECIPES/Fish/sword_teq.html+recipe+swordfish+scallops&hl=en&gl=us&ct=clnk&cd=3&client=safari

Sword Fish and/or Scallops with Tequila marinade

INGREDIENTS

3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon lime zest
Small handful fresh cilantro, leaves and stems chopped fine (optional)
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin or chili powder
Freshly ground black pepper to taste
4 swordfish steaks, 1/2 inch thick OR 1 1/2 pounds sea scallops, cleaned & threaded on wooden skewers

METHOD

Mince garlic with salt to form a paste, chopping in lime zest (and cilantro if you're using it).

Transfer to a small bowl and whisk in lime juice, tequila, and spices. Pour into a heavy duty Ziploc or a glass baking dish. Add fish or skewered scallops and cover or zip up tight. (Soaking the skewers in the marinade will keep them from burning and add to the flavor).

Marinate in the refrigerator 30 minutes, turning once. Remove from marinade and blot dry. (It's OK if flavorful bits stick!) Grill over very hot coals till cooked to taste, about 2-3 minutes per side, depending on thickness.

Serve with slices of Tequila Lime Butter to echo the flavors of the marinade.

Serves: 4 - 6

You could also do a classic Paella. Any seafood works with that!

Answer 3

Scallops tend to overpower the flavor of swordfish so are not a good combination. Sword fish has been so over fished that it is on the edge of extinction and should be banned until populations can rebound or there will be none at all, at any price.

Answer 4

SEVEN SEAS
Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night. Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. One evening the sushi chef, Albert Tse, made us this special dish, using a fish from each of the seven seas. Kind of like a Japanese version of the ancient French dish Coquilles St-Jacques, it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. If scallop shells aren't handy, use any ovenproof baking dish.
12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, or halibut), fish steaks (tuna or swordfish), sea scallops, and peeled and deveined shrimp, skin, bones, and shells removed
4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice
2 teaspoons rice wine vinegar or other mild white wine vinegar
2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce
2 1/4 teaspoons fresh lemon juice
4 1/2 tablespoons mayonnaise
1 tablespoon chopped fresh chives




1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
2. Preheat the oven to 350°F.

3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.

4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.

5. Sprinkle chives over the top and serve warm.

Serves 8
The Mushroom Lover's Mushroom Cookbook & Primer
September 2000
Amy Farges
Workman

Answer 5

You shouldn't really eat swordfish...they have been so overfished they are in serious decline.

Answer 6

http://www.inmamaskitchen.com/RECIPES/RECIPES/Fish/sword_teq.html

the recipe if for either/or, but i have made it with both

Answer 7

SEA FOOD DELIGHT