Use only the freshest seafood you can find, and cut into the same sized shapes for even cooking. I made this recipe for two, simply double or triple to serve for 4 or 6.
3 Tbs. Olive Oil
3/4 Cups of Seasoned Bread Crumbs
8 Large Shrimp, Cleaned and Deveined
8 Large Scallops
1 (8 oz) Fish Fillet-Choose a meaty fillet such as Tuna or Swordfish, At Least 1 1/2 inch Thick, Cut into 2 inch Chunks
Salt and Pepper
1/2 Cup Lemon Juice
1/2 Cup Chicken Broth
1/4 Cup White Wine
1/2 Cup Fresh Chopped Parsley
3 Tablespoons Softened Butter
1 1/2 Tablespoons Flour
Place alternating on each skewer, 2 shrimps, 2 scallops and two pieces of fish. Brush with the oil and carefully roll in the bread crumbs. In a saucepan, heat the lemon juice, chicken broth and wine. Mix the flour into the softened butter, and whisk into the lemon mixture a little at a time until the desired consistency is reach. Keep over low heat while you grill the seafood. Just before serving, stir in the parsley.
Grill the skewers over high heat, 3 minutes on each side or until done. Place on a platter, and drizzle the sauce over top. Serve hot.
Cooking Tip: Seafood actually needs less cooking than most people imagine. Check the fish fillets to determine if the skewers have cooked long enough. Don't overcook!
