2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon Asian Oyster Sauce
1 cup mayonnaise
1 pound extra large shrimp (16-20), peeled and deveined, tail left on
4 (5” inch) wooden skewers / Soaked in water to alleviate burning.
In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
The Sea Scallops
16 Large Sea scallops, cleaned
1/8 cup extra-virgin olive oil
2 teaspoons finely minced garlic
1 tablespoon finely chopped thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper.
Cover and marinate for 1 hour or overnight.
When Ready to cook:
Preheat a grill for medium-high heat.
Leaving some marinade to coat, thread shrimp (4 each) through the top middle onto skewers neatly all facing the same way, place on a grill side plate, have the Sea Scallops ready to grill as well.
When grill is ready, carefully rub the grills lightly with a cloth towel holding a small amount of cooking oil.
Grill the Shrimp until they are pink and firm, 2 to 3 minutes per side. At the same time toss and drain the Sea Scallops and grill about 2 minutes a side until slightly firm.
On each plate mound some Mixed or Field Greens in the center.
Surround greens with 4 scallops each allowing the natural juices to drain to the plate.
“Loosen” the shrimp on each skewer for ease of serving and place them on top of the greens,
Serve paired with a dry but lightly sweet Riesling such as Chateau St. Michele or a citrus zesty Sauvignon Blanc from the Pacific Coast.Copyright © 2014, The Baltimore Sun