These grilled shrimp and scallop skewers come with a side of family tradition. In At Nonna’s Table, Paola Bacchia of Italy On My Mind shares one of her father’s signature dishes – a recipe that filled the family terrace with the aroma of citrus, garlic and seafood fresh off the grill.

“The skewers would be barbecued on the back terrace, creating a plume of smoke and the most delicious smell,” writes Bacchia. “My father would proudly bring them indoors to the grandchildren, who adored them, easily devouring three or more skewers each.”

A bright marinade of olive oil, garlic, parsley, lemon zest and orange zest makes this simple recipe a memorable addition to Father’s Day celebrations – or any summer gathering.

Shrimp and scallop skewers on a brown platter with a lemon wedge

Grilled Shrimp and Scallop Skewers With Citrus Marinade

Paola Bacchi

These grilled shrimp and scallop skewers are marinated with olive oil, garlic, parsley, lemon zest and orange zest for bright, fresh flavour. Perfect for summer grilling, they're delicious served with roasted potatoes and a crisp salad.

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Ingredients

9 oz (250 g) raw shrimp peeled and deveined, tails on, heads removed
9 oz (250 g) raw scallops preferably with the roe attached
¼ cup extra virgin olive oil plus extra for brushing
1 garlic clove crushed
zest of 1 small lemon
zest of 1 small orange
1 tbsp chopped parsley plus extra for sprinkling
lemon wedges to serve

Instructions

Wash the seafood and pat dry, then place in a lidded container.
Place the olive oil, garlic, lemon zest, orange zest and parsley in a small bowl and stir to combine. Pour the marinade over the seafood, massaging it into the shrimp and scallops with your fingertips. Cover and marinate in the fridge for at least 1 hour, but no more than 2 to 3 hours.
If using bamboo skewers, soak them in water for 15 minutes before using, so they don’t scorch during cooking.
About 15 minutes before cooking, remove the seafood from the fridge to bring it to room temperature. Thread the shrimp and scallops onto separate skewers (as they have different cooking times), being careful not to crowd them on the skewers.
Heat a barbecue or chargrill pan to medium-high. Cook the shrimp skewers first, by brushing one side with olive oil and placing that side down on the hotplate or pan. After about 2 minutes, carefully flip them over using tongs, then cook for another few minutes until they turn a nicely striped orange. Transfer to a warmed plate.
Cook the scallop skewers in the same way, but reduce the cooking time to about 1 minute on each side. You don’t want to overcook scallops as they can turn rubbery. Serve warm, with lemon wedges and scattered with extra parsley.