Shrimp and Scallop Skewers

(Serves 2)

“We like to dress the shrimp and scallops as simply as possible to let the fresh flavors shine through.”

—Jabal Sole
culinary manager at Bonefish Grill in Greenwood


  • 8 jumbo shrimp (peeled and deveined)
  • 8 each jumbo sea scallops
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly
  • ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice


Flat leaf sprigs of parsley to garnish.

Peel and devein shrimp. Remove the abductor muscle from each scallop. Skewer the shrimp so they barely touch each other.

Season one side of the shrimp and one side of the scallops with the kosher salt and freshly ground black pepper and then brush them lightly with olive oil.

Place on heated grill, seasoned side down for approximately 3 to 4 minutes. Flip over and brush seasoned side with lemon juice and olive oil.

Allow the skewers to rest on the edge of the grill for three minutes. Note: Make sure scallops are done, but still moist.

Serve family style on a warm platter.