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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)


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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.


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Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.


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