Grilled Lemon Pesto Shrimp And Scallops Recipes

BEST GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Soak wooden kabob sticks in water for one hour. Remove, let dry.
• Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
• In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
• Stir and set aside about 1/3 of the juice for basting.
• Pour the remaining marinade over the shrimp and scallops.
• Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
• Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
• Thread kabobs alternately using scallops and shrimp.
• Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
• Brush each side with the remaining marinade.
• Grill until shrimp turns pink and scallops are opaque.
• Yields 15 Kabobs

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
• Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.