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Grilled Lemon-Pesto Shrimp and Scallops

S Caron Recipe by
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Grilled Lemon-Pesto Shrimp and Scallops
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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Grilled Lemon-Pesto Shrimp and Scallops

Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.

Ingredients

1
lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
1
lb uncooked sea scallops
1/4
cup refrigerated basil pesto (from 7-oz container)
1
teaspoon grated lemon peel
1/4
teaspoon salt
1/4
teaspoon coarse ground pepper

Directions

  • 1 Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill “wok”).
  • 2 Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.
See Step By Step

Step By Step  

Summer Seafood Party

As prepared by S Caron,

Summertime is the perfect time for a backyard seafood party.


Not only is seafood in season in much of the U.S., which means that it’s more budget-friendly than ever, but it’s also a fun way to celebrate summer.

Invite a few friends over.


In most cases, you’ll want to keep the guest list within reason. Even when seafood is most budget friendly, the cost can add up fast. So a smaller party is best. Also, this isn’t a party for your seafood-allergic or seafood-hating friends, so bear in mind that when inviting people.

When choosing the day of your party, be sure it’s one where you have plenty of time to organize and shop. Seafood is best purchased on the day you plan to serve it, so you'll need time to buy and prepare everything.

grilled shrimp

Choose a couple seafood recipes.


You’ll want 3-4 options on your seafood menu, so that it really feels like a seafood bash. Grilling is a great option, since it won’t require you to heat up the kitchen -- or leave the party.

Grilled Lemon-Pesto Shrimp and Scallops (Featured)

Clams on the Grill

Grilled Fish Tacos

Grilled Lemon Garlic Halibut Steaks

Grilled Shrimp and Scallop Kabobs

Grilled Seafood Packets with Lemon-Chive Butter

Brown Sugar Grilled Salmon

Grilled Creole Snapper

You can also serve seafood salads like Seafood Salad Tartlets, Neptune Pasta Salad or Shrimp and Mango Salad. A simple appetizer like Shrimp Cocktail works too.

Also, you’ll want to serve a green salad and summer veggie like corn on the cob. Coleslaw and potato salad are good options too!

Go classic with decorations.


The best decorations for a summer seafood bash are classic picnic ones. Look at local party stores for paper goods and supplement them with tiki torches filled with citronella oil (great for keeping those mosquitoes away!).

If you’re serving a shellfish like clams or lobster, set out a couple colorful buckets (I love metal ones!) for guests to discard their shells in.

After the party, clean up right away.


Ok. This is a given. But when the party is over, immediately clean up and discard any leftover shells, paper plates, etc. Your yard and kitchen will thank you.



Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
See Recipe
Tips  

If you don’t have a grill basket, double a sheet of heavy-duty foil and poke several holes in it. Then grill this dish according to the recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
10%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
130mg
43%
Sodium
410mg
17%
Potassium
310mg
9%
Total Carbohydrate
0g
0%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
21g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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