Recipe: Grilled Scallops and Shrimp with Jacobs Cattle Succotash
Amount
Ingredient
12
16/20 count shrimp
12
10/20 count "dry packed" scallops
4
Tablespoon(s)
olive oil
3-4
Sprigs
basil
2
Clove(s)
garlic, sliced
1 1/2
Cup(s)
Jacobs cattle; cooked, cooled and drained
2
Ear(s)
*ears sweet corn, kernels only
2
red bell peppers; roasted, seeded and diced
3
Tablespoon(s)
unsalted butter; cut in pats
1
Bunch(es)
scallions; sliced thinly
salt to taste
Directions:
Double skewer 3 shrimp and 3 scallops to make 4 equal portions and marinate with olive oil, garlic and basil for about one hour
with fresh cracked black pepper. Grill skewers until cooked to desired doneness. Keep warm. Combine the rest of the ingredients in a large bowl, stir
well. Correct the seasoning and serve along side the grilled seafood.
