These skewers with grilled scallops and shrimps are a fast and quite scenic dish, and a great finger food as a starter or as a second course.
Serves 4, Preparation time 10 mins, Cooking time 20 mins
- Shrimps, shelled – 400 g.
- 8 scallops
- Breadcrumbs, to taste
- 8-9 cherry tomatoes
- a handful of sesame seeds
- a sprig of parsley
- Extra Virgin olive oil (EVOO), to taste
- Lemon, 1
- Balsamic winegar, to taste – optional
Remove scallops from their shell and shelling shrimps, wash and then dry them well with kitchen paper.
Halve cherry tomatoes and prepare 8 skewers by alternating scallops, cherry tomatoes and shirmps in each.
Put breadcrumbs on a flat plate and add also sesame seeds with minced parsley.
Pass each skewers in breadcrumbs/sesame/parsley mixture, they will stick pretty easily, so no need to pass them in eggs before.
As soon as the grid is warm enough, put skewers on and add a drizzle of Evoo.
Turn them from time to time until they ready. It will take at most 10 mins.
Tip: you can also squeeze some lemon drops or even add some drops of balsamic winegar.
Remove from the grid, add a pinch of salt and serve.