Shrimp & Scallop Brochettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Vegetables such as mushroom caps, baby tomatoes and chunks of onion or green pepper may be included on the skewers.


  • ¾ lb/375 g large raw shrimp
  • ¾ lb/375


  1. Peel the shrimp and remove the vein. Discard the small membrane from the side of each scallop. In a bowl, combine the wine, oil and herbs, add the shrimp and scallops and toss well. Cover the bowl and marinate in the refrigerator for 2-4 hours.
  2. Heat the broiler. Drain the marinade from the shrimp and scallops and thread them on to the skewers, then brush them w