Grilled Shrimp and Scallops


(0 votes) 0 0

Serve this dish at your next barbecue.

Shared by

Serving Size / Yield

4 servings


  • 3/4 lb. lg. sea scallops, rinsed and patted dry
  • 3/4 lb. lg. shrimp, shelled and deveined
  • bay leaves
  • 1 med. red onion, cut into 1-inch pieces
  • 1/4 C. olive oil
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. chopped parsley
  • 1/2 tsp. dried oregano, crumbled
  • salt
  • pepper

Our Readers Also Loved


Preheat grill. Thread the scallops and shrimp alternately with the bay leaves and pieces of onion on 8 skewers. In a small bowl, whisk together the oil, lemon juice, parsley, oregano and salt and pepper to taste. Transfer 2/3 of the mixture to a separate bowl. Reserve. Brush shellfish with remaining 1/3 of the sauce. Grill until shrimp are pink and scallops are lightly browned on one side, about 3-4 minutes. Turn over the skewers and cook for another 3-4 minutes. Transfer to a plate and drizzle with the rest of the sauce.

Around The Web