Prep. Time 10 mins
Cooking Time 4 - 6 mins
Yields 4 servings
24 large scallops
24 medium-sized shrimp, shelled and deveined
8 wet bamboo skewers
Chopped fresh parsley
4 oz (112 g) butter
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) chopped fresh chives
Instructions Thread scallops and shrimp on skewers and grill on the barbecue for 2 to 3 minutes on each side. Season to taste with pepper while cooking. Remove from grill and set aside.
Cut baguette in half, lengthwise. Remove crumb and cut each piece of bread in half. Place scallops and shrimp from 2 skewers in each piece of hollowed bread. Sprinkle with Chive Butter and garnish with chopped fresh parsley. Serve immediately with salad.
Place butter in small bowl and melt in microwave oven for 30 seconds. Add lemon juice and chives. Mix well and set aside.