Carrabba's Spiedino di Mare
4 medium scallop
4 medium shrimp
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons extra virgin olive oil
1/2 cup Italian breadcrumbs
2 ounces lemon butter
fresh parsley (chopped)
If using bamboo skewers, soak in water 1/2 hour.Season scallops and shrimp with salt and pepper.
Lightly coat with olive oil, then dip in seasoned bread crumbs. Skewer and grill on both sides.
Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.