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What better way to have a last hurrah for summer on the grill? The combination of fresh basil and parsley with a citrus marinade is so good.
Thaw scallops by quickly rinsing them under water just enough to clean them. Clean the shrimp. Drain the seafood and pat dry.
Place the shrimp and scallops into a large bowl. Mince the garlic and herbs and throw it all in the bowl with the seafood. Add the orange zest and juice, lime juice, salt, pepper, and of olive oil. Stir until combined and set aside to marinate while your grill heats up.
Clean your grill and heat it to as high as it will go—the covered grill should get to about 475ºF to 500ºF before you start. Make sure you have long grill tongs, as the grill will be hot!
As soon as you’re ready, stir the seafood again to make sure you have a nice coating of oil and then work quickly to place the shrimp and then the scallops on the grill. Don’t move or fuss with them once they are down, as you want a nice sear and some grill marks. Use a basting brush or spoon to distribute the remaining flavored oil on top of the shrimp and scallops. Turn the seafood once and continue to cook until just cooked through.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!