Shrimp and Scallop Brochettes

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Shrimp and Scallop Brochettes

Shrimp and Scallop Brochettes
Servings 4


  • 1/2 cup 125 ml packed fresh basil leaves
  • 2 tsp 10 ml fresh rosemary leaves OR 1 tsp (5 ml) dried rosemary leaves
  • 2 cloves garlic
  • 1/4 cup 60 ml dry white wine, vermouth, or water
  • 2 Tbs 30 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 16 medium shrimp about 3/4 lb, 350 g
  • 16 large sea scallops


  • Combine the herbs, garlic, wine (or water), olive oil, and salt and pepper in an electric blender or food processor and puree until smooth. Pour half the herb sauce in a bowl and add the shrimp and scallops, tossing to coat thoroughly. Alternate shrimp and scallops on skewers and grill or broil for 5 to 8 minutes, turning once or twice, until slightly browned on the outside edges and the meat has turned opaque. Brush the reserved herb sauce over the brochettes and serve immediately.

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