Grilled Shrimp and Scallops
Serving Size / Yield
4 servings
Ingredients
- 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
Directions
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.
