directions
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1
Stir together the olive oil, lemon zest and garlic
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2
Skewer the scallops and shrimp alternately on six kebob skewers
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3
Brush with the olive oil mixture
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4
Rotate the kebobs for 15 minutes or until the shrimp turn pink. To make Sage-Lemon Butter, melt butter in a small saucepan
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5
Whisk in lemon juice, sage and lemon zest
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6
Set aside. Transfer shellfish to a serving dish and pour Sage-Lemon Butter over
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7
Garnish with parsley.
SKEWERED SHRIMP AND SCALLOPS WITH SAGE-LEMON BUTTER
ingredients
- 3 tablespoons olive oil
- Grated zest of 1/2 lemon
- 2 cloves garlic
- 18 extra large shrimp, shelled and deveined
- 18 large sea scallops
- 2 tablespoons minced fresh parsley
- SAGE-LEMON BUTTER:
- 1/2 cup butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried sage leaves
- Grated zest of 1/2 lemon