Shrimp and Scallops with Lemony Soy

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

  • Total Time:
  • Servings: makes 16 skewers
  • Time(Other): plus 30 min marinating

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Ingredients

  • 1 1/2 cups low-sodium soy sauce
  • 1 cup mirin
  • 1 cup sake
  • 2 lemons, very thinly sliced
  • 2 jalapeños, very thinly sliced
  • 1 pound medium shrimp, shelled and deveined
  • 1 pound large sea scallops
  • Vegetable oil, for grilling

How to make this recipe

  1. In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.
  2. Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.
  3. Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

Serve With

Grilled eggplant and scallions.

Suggested Pairing

Vibrant, fruit-forward rosé.

Contributed By Photo © Lucas Allen Published June 2012

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