Shrimp 'n Scallops
Shrimp 'n Scallops make for a Fisherman’s Feast on the grill. They are easy, tasty and a big hit with seafood lovers!
The "Set-Up" is easy ..................
For shrimp and scallops - I presume that these are the smaller bay scallops rather than the larger sea scallops -
Soak 6-10 short bamboo skewers for 30 minutes.
Slice small limes very thinly.
Slice fresh florence fennel very thinly.
1/4 lb. unsalted butter or use 1/4 C. mild olive
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. ground mustard
1/4 t. ground thyme
1/4 t. ground bay
1/4 t. fresh ground black pepper into butter/oil.
Heat and stir and let cool.
Peel and dry shrimp
Skewer shrimp alternately with slices of lemon and fennel. Do the same with the scallops. Baste generously with the butter/oil mixture and place on a hot grill - 400+ degrees. Baste and turn as required. Remove the instant that the scallops firm and the shrimp becomes opaque.
Warm slices of hearty Italian bread, would be great to have.