8 oz. scallops
8 oz. shrimp, uncooked with tails on
5 cloves garlic, minced
2 tsp. basil
2 tsp. oregano
1 Tbs. chopped, candied ginger
1/3 cup vegetable oil
1/2 cup Cognac
1 tsp. sea salt
Preparation:
Combine garlic, basil, oregano, ginger, oil, Cognac and salt in a glass bowl to make marinade. Marinate scallops and shrimp for 30 minutes, drain and place on skewers alternating shrimp and scallops. Cook on a cedar plank in a 350° oven for 5 minutes on each side.
Serving Suggestion:
Brochettes are great served on a bed of white rice with steamed asparagus as a side dish.
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