Barbecued Scallops, Shrimp and Veggie Kabobs Recipe

Serves/Makes: 4


  • 8 large sea scallops
  • 8 large shrimps
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 4 thin Prosciutto slices
  • 4 large pearl onions
  • 6 large mushrooms
  • 1 medium red bell pepper, cut into squares1 medium yellow bell pepper, cut into squares
  • 1 medium green bell pepper, cut into squares
How to cook Barbecued Scallops, Shrimp and Veggie Kabobs:
  • Combine olive oil, lemon juice, parsley, thyme and pepper.
  • Wrap each scallop with Prosciutto slice, and secure with a wooden pick.
  • Place scallop and shrimp in dish.
  • Pour oil mixture over.
  • Cover and marinate for 2 hours.
  • Alternate scallops, vegetables and shrimp on skewers, using two scallops and two shrimp for each of the four kabobs.
  • Grill until seafood turns opaque basting frequently, about 12 minutes, turning once.
  • Serve the Barbecued Shrimp, Scallops and Veggie Kabobs over long grain rice with pine nuts and lemon juice added.

This recipe for Barbecued Scallops, Shrimp and Veggie Kabobs serves/makes: 4

The Barbecued Scallops, Shrimp and Veggie Kabobs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Barbecue (more Barbecue recipes)

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