Recipes

SKEWERED SHRIMP AND SCALLOPS WITH SAGE-LEMON BUTTER
  • Ingredients
  • 3 tablespoons olive oil
  • Grated zest of 1/2 lemon
  • 2 cloves garlic
  • 18 extra large shrimp, shelled and deveined
  • 18 large sea scallops
  • 2 tablespoons minced fresh parsley
  • SAGE-LEMON BUTTER:
  • 1/2 cup butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried sage leaves
  • Grated zest of 1/2 lemon
Directions
  1. Stir together the olive oil, lemon zest and garlic
  2. Skewer the scallops and shrimp alternately on six kebob skewers
  3. Brush with the olive oil mixture
  4. Rotate the kebobs for 15 minutes or until the shrimp turn pink. To make Sage-Lemon Butter, melt butter in a small saucepan
  5. Whisk in lemon juice, sage and lemon zest
  6. Set aside. Transfer shellfish to a serving dish and pour Sage-Lemon Butter over
  7. Garnish with parsley.


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