See more
Grilled Shrimp and Scallops

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.

Oxmoor House JANUARY 1995

  • Yield: 2 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 26%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 4.7g
  • Fiber: 0.0g
  • Cholesterol: 102mg
  • Iron: 0.0mg
  • Sodium: 224mg
  • Calcium: 0.0mg

Go to Full Version of

Grilled Shrimp and Scallops Recipe