Grilled these on the weekend and darn, forgot to take a picture! But they were delicious and we enjoyed them as a casual appetiser outside with toothpicks and with our favourite wine. Alternatively, this recipe can be part of a meal with rice or on a salad, as a side for surf & turf or added to your favourite pasta sauce.
Defrost scallops and shrimps separately (About 1-2 pound each).
Simple Marinade: 2 cloves garlic chopped, 2-3 tbsp olive oil, salt and pepper.
1. Mix together, toss seafood together, put in fridge to marinate. No lemon (yet) as it will “cook” the seafood. Don’t marinate too early, one hour maximum.
2. Before they hit the BBQ, skewer the shrimps and scallops. BBQ until shrimp is pink and scallops are firm (not too firm), cooked but still moist. Don’t overcook or seafood will be chewy. 3. Serve warm or cold.
4. They taste great on their own but a Lemon Mayo is a nice dipping sauce. Simply mix 1/3 cup of mayonnaise with 2 squeezes (1tbsp?) of a lemon, add a little salt and stir. Adjust to your tastes. Let it sit while the seafood is marinating as it will develop its flavour in the fridge as it waits.