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Skewered Shrimp And Scallops With Sage-Lemon Butter

Barbecue.Master's picture
Ingredients
  Olive oil 3 Tablespoon
  Grated lemon zest 1⁄2 Teaspoon (Zest Grated From 1/2 Lemon)
  Garlic 2 Clove (10 gm)
  Jumbo shrimp 18 , shelled and deveined
  Sea scallops 18 Large
  Minced fresh parsley 2 Tablespoon
For sage-lemon butter:
  Butter 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 Tablespoon
  Dried sage leaves 1 Teaspoon
  Grated lemon zest 1⁄2
Directions

Stir together the olive oil, lemon zest and garlic.
Skewer the scallops and shrimp alternately on six kebob skewers.
Brush with the olive oil mixture.
Rotate the kebobs for 15 minutes or until the shrimp turn pink.
To make Sage-Lemon Butter, melt butter in a small saucepan.
Whisk in lemon juice, sage and lemon zest.
Set aside.
Transfer shellfish to a serving dish and pour Sage-Lemon Butter over.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Shrimp
Interest: 
Healthy

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