Grilled Shrimp and Scallops

This is the picture of Summer!  I worked really hard today and decided to treat myself to a nice dinner.  Part of the treat was that it didn’t take much effort.  A quick stop by the seafood market; corn from the farmer’s market a few days ago; zucchini from the front yard.  Doesn’t get a lot easier than that.

The terrific thing about seafood is that you can use a light marinade, a creamy sauce or a spicy rub – seafood can take it all.  I was working with limited ingredients so I put the scallops in the last of the collard and olive pesto and the shrimp in some olive oil, lemon juice and garlic.  A couple of tips on marinating and grilling seafood.  One, if you’re using a citrus marinade don’t leave the seafood in too long.  The acid will ‘cook’ the seafood and then when you really cook it it will be rubbery.  Two, if you’re planning to cook small seafood like shrimp and scallops on the grill use skewers.  One skewer will keep it from falling through the grate.  Two skewers will make it much easier to turn so you can grill both sides.

That’s pretty much it for tonight’s dinner.  Some corn, that I must confess I did in the microwave, and some zucchini and onions that I did in my best cast iron skillet with a Vidalia onion.  So, so good.  When you’ve got food this good to start with simple is usually the best.

Good? What’s not to like about grilled seafood?
Easy? Yep. 5 minutes prep, 4 minutes on the grill.
Good for company? If you’re willing to share! But also easy to do for one or as a weeknight family dinner.
Special shopping? Start with the best seafood you can find. There isn’t much to cover up mediocre ingredients.


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