Today's recipe is for grilled large sea scallops and shrimp, along with Vidalia onion, Bell peppers and seasonal asparagus, with a light barbecue glaze.
8 large sea scallops
8 large shrimp, shells removed
1 large Vidalia onion (see procedure)
2 large Bell peppers
12-16 spears asparagus
olive oil for brushing vegetables and seafood
salt and pepper to taste
bottled barbecue sauce as needed
Peel and slice one large Vidalia onion into 1/2-inch thick rounds. Deseed and quarter two Bell peppers and cut the lower, tougher two or three inches off of the asparagus. Lay everything out onto one or two baking trays. Brush everything with olive oil and season it with salt and pepper.
On another plate, toss the scallops and shrimp with a little olive oil and season those with salt and pepper as well. Then, it's time to head out to the hot grill.
Start by cooking the vegetables. You'll want to lay the asparagus crosswise across the grates, and try to keep the onions somewhat together as you're flipping them on the grill.
The onions and asparagus will be done before the peppers are and, when the peppers and onions are off the grill, add the scallops and shrimp, and gently cook those along until they're just about cooked through.
Then, give them a light glaze with the barbecue sauce, and it's time to eat.
Top the vegetables with the seafood, and finish with a little more barbecue sauce over the top.
Use any sweet onion or even red onion.
Make sure the grill is really clean before adding seafood to prevent sticking. You can even rub the cleaned grates with folded oil-soaked paper towels if you like.
The shrimp may cook faster than the scallops, so use your judgment for when to brush each with barbecue sauce and remove from grill.