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Shrimp and Scallops with Lemony Soy

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: can make about 16-20 skewers as appetizer


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


  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.

This great family recipe is thanks to FOOD & WINE at


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