Seafood Kabobs

By á-77017

Scallops vary quite a bit in size, which will affect cooking time. This recipe calls for sea scallops, which are about 1 1/2 inches in diameter, significantly larger than tiny bay scallops.

Ingredients

• MARINADE:
• 1/3 cup oil
• 1/4 cup chopped fresh parsley
• 1 tsp grated lime peel
• 2 tbsp lime juice
• 1/8 tsp garlic salt
• 1/8 tsp pepper
• KABOBS:
• 18 large sea scallops (1 lb)
• 12 large fresh shrimp (3/4 lb), shelled, tails left on, deveined

Details

Servings 6

Preparation

Step 1

GRILL DIRECTIONS: In small bowl, combine all marinade ingredients; mix well. Place scallops, shrimp and marinade in 12x8-inch (2-quart) glass baking dish or resealable plastic bag, turning seafood to coat all sides. Cover dish or seal bag; refrigerate 30 minutes.

Heat grill. Drain seafood, reserving marinade. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 16 to 20 minutes or until shrimp turn pink and scallops turn opaque, turning once and brushing frequently with marinade. Discard any remaining marinade.

BROILER DIRECTIONS: Prepare kabobs as directed above. Place kabobs on broiler pan. Broil 4 to 6 inches from heat for 16 to 20 minutes or until shrimp turn pink and scallops turn opaque, turning once and brushing frequently with marinade. Discard any remaining marinade.