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Grilled Scallops and Shrimp

Serves: 4

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(Frutti di Mare alla Griglia)
Category: Shrimp, Lobster, and Scallops
A simple lemon sauce dresses grilled shrimp and scallops. Chunks of firm-fleshed fish such as salmon or swordfish can be substituted.


   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.


Grilled Scallops and Shrimp comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!







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