Grilled Shrimp and Scallops

Enjoy a dinner on the patio with Grilled Shrimp and Scallops, Italian Pasta Salad, sliced fresh tomatoes, and commercial hard rolls.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 122
Caloriesfromfat 26 %
Fat 3.5 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 4.7 g
Fiber 0.0 g
Cholesterol 102 mg
Iron 0.0 mg
Sodium 224 mg
Calcium 0.0 mg


1/4 pound unpeeled large fresh shrimp
1/4 pound sea scallops
1 tablespoon minced shallots
2 tablespoons dry white wine
1 tablespoon lemon juice
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
2 teaspoons white wine Worcestershire sauce
1 teaspoon olive oil
1/8 teaspoon pepper
Vegetable cooking spray
2 teaspoons chopped fresh parsley
Lemon wedges (optional)


Peel and devein shrimp. Place shrimp and scallops in a small heavy-duty, zip-top plastic bag. Combine shallots and next 8 ingredients; pour over shrimp and scallops. Seal bag, and shake until shrimp and scallops are well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

Remove shrimp and scallops from marinade, reserving marinade. Thread shrimp and scallops onto 2 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque, basting frequently with marinade. Sprinkle with parsley; garnish with lemon wedges, if desired. Serve immediately.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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