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Skewered Shrimp And Scallops

Western.Chefs's picture
  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)
  Salt To Taste
  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.

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