Lemon-Soy Grilled Shrimp and Scallops

This Japanese-inspired dish features my new favorite seafood marinade with great summer seafood. Its easy to prepare and so flavorful. I separated the scallops and shrimp onto different skewers because they cook different lengths of time. I skewered the lemon slices in between every couple pieces of seafood to enhance the lemon flavor. I also like the way the grilled lemon looks on the platter. I served it on a bed of black and white quinoa (which you can find at Trader Joe’s), which I enhanced by cooking with chicken broth instead of water, scallion slices and a piece of raw ginger (removed before serving). The dish is visually striking when you layer the grilled lemon, seafood, and cilantro sprigs on the quinoa. If you are looking to reduce carbs, this seafood goes deliciously served on a salad studded with carrot slivers, snow peas, and red cabbage and dressed with a soy-ginger dressing.

Lemon-Soy Grilled Shrimp and Scallops
1 cup low-sodium soy sauce (or wheat-free tamari if you are looking to make it gluten-free)
3/4 cups rice vinegar
1/4 cup mirin or sake
1 jalepeno, sliced in thin rings
1 tsp ginger, finely shredded
2 tsp chili-garlic paste
2 lemons, sliced in thin rings
1 pound scallops
1 pound shrimp, shelled and deveined

1. Create the marinade by mixing the first six ingredients to a glass or non-reactive bowl. Add half the lemons, then the seafood and then the rest of the lemons on top. Allow to marinate for 30 minutes. You don’t want to marinate longer as the citrus will cook the seafood.
2. Heat the grill to medium-high heat.
3. Skewer the scallops and shrimp separately, on their own skewers, with lemon slices in between every 2-3 pieces.
4. Grill until the scallops are firm but not tough and the shrimp is pink and cooked through. Test a piece when you are close and e careful not to overcook. Serve over black quinoa (or rice).