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.
Transfer shellfish to a serving dish and pour Sage-Lemon Butter over.
Garnish with parsley.