I was excited to try this recipe as it sounded like a different way to do scallops. We should have put them on skewers. Half of the coating came off on the grill from using the tongs. I think if you used a grill pan and did them stove top they would come out much prettier looking than mine. I honestly need to redo this dish to see how it should really taste.
Carrabba’s Spiedino di Mare
(Adapted from Carrabba’s Italian At Home)
4 medium scallops
4 medium shrimp
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons extra virgin olive oil
1/2 cup Italian breadcrumbs
2 ounces lemon butter
fresh parsley (chopped)
If using bamboo skewers soak in water 1/2 hour. Season scallops and shrimp with salt and pepper.
Lightly coat with olive oil, and then dip in seasoned bread crumbs. Skewer and grill on both sides.
Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.
