Serves: 4
Total Calories: 294

3/4 pound large sea scallops, rinsed and patted dry
3/4 pound large shrimp, shelled and deveined
Fresh or dry bay leaf
1 medium red onion, cut into 1 inch pieces
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano, crumbled
salt and freshly ground black pepper

1 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

2 Thread the scallops and shrimp alternately with the bay leaves and pieces of onion on 8 wood or metal skewers.

3 In a small bowl, whisk together the oil, lemon juice, parsley, oregano, and salt and pepper to taste. Transfer about two-thirds of the sauce mixture to a separate bowl. Reserve. Brush the shellfish with the remaining third of the sauce.

4 Grill or broil until the shrimp are pink and the scallops are lightly browned on one side, about 3 to 4 minutes. Turn over the skewers and cook, until the shrimp are pink and the scallops are lightly browned on the other side, about 3 to 4 minutes more. The shrimp and scallop meat will be just barely opaque in the center. Transfer to a plate and drizzle with the remaining sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 294
Calories from Fat: 133

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