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.
Serving size: Complete recipe
Calories 1351 Calories from Fat 855
% Daily Value*
Total Fat 97 g149.4%
Saturated Fat 58.7 g293.7%
Trans Fat 0 g
Cholesterol 661.5 mg220.5%
Sodium 1120.5 mg46.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.3 g9.1%
Sugars 1.8 g
Protein 88 g175%
Vitamin A 85.9% Vitamin C 43.9%
Calcium 27.2% Iron 42.8%
*Based on a 2000 Calorie diet