Skewered Shrimp And Scallops
|Sea scallops||1⁄2 Pound|
|Fresh basil leaves||4|
|Large shrimp||1⁄2 Pound, peeled tails left on and deveined|
|Scallion tops||5 (About 3 Inches Long)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Beer||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
Wrap a scallop in a basil leal and thread onto a 6-inch skewer.
Wrap a shrimp with a seallion top and add to the skewer.
Follow with another basil-wrapped scallop and a scallion-top-wrapped shrimp and a third basil-scallop.
Prepare remaining scallops and shrimp in this manner and thread onto remaining skewers.
Combine butter and beer and brush generously over skewers.
Sprinkle with salt and pepper.
Lay skewers on a grill about 3 inches from hot coals and grill for about 5 minutes on each side, or until fish is just cooked through: Do not overcook, as scallops will become leathery.