Reviewed: Jul. 5, 2012

I didn't have the problem getting flavor from the scallops as others did. They were delicious. Didn't have juice of either kind, so I subb'd a tablespoon of lemon pepper. When I marinated (in the fridge) the butter re-solidified, but it didn't seem to cause an issue. I boiled the marinade on my grill burner and brushed on as I grilled. I might cut down on the grilling time in the future. Was a LITTLE tough.

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Reviewer:

rovervol

Cooking Level: Intermediate

Home Town: Chapel Hill, Tennessee, USA

Living In: Unionville, Tennessee, USA

Reviewed: Nov. 8, 2010

My husband and I both enjoyed this recipe. I used lime instead of lemon (because that is what he prefers) and I added some fresh cracked pepper. Due to a cold windy NJ day, I also had to bake them in a preheated 425* oven. Its a keeper recipe!

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Reviewer:

pmmaze

Reviewed: Oct. 4, 2010

not so good

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5 users found this review helpful

Reviewer:

Jack

Home Town: San Marcos, California, USA

Reviewed: Sep. 15, 2010

so yummy and simple to prepare. made a little extra sauce to drizzle over rice and kabobs at the end.

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4 users found this review helpful

Reviewer:

srisher

Reviewed: Aug. 29, 2010

Awesomely easy and great tasting. Just need the marinating time. I used a 2lb bag of fzn shrimp and 1lb bag of fzn scallops. Only things - the sauce was really hot when I poured it into the seafood and cooked some of the shrimp a bit but I don't think it affected the taste. The sauce also congealed in the fridge and so skewering was very messy. I forgot about the 1/3 sauce for basting and so now we have some great marinade for chicken tonight. Will definitely make again!

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Reviewer:

Tara

Reviewed: Jul. 31, 2010

Really good and the leftovers are great with yellow rice.

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Reviewer:

NO1MIMI1

Reviewed: Jul. 27, 2010

this marinade was ok. i think the worchestershire sauce makes it. remember! don't leave the shrimp and scallops marinate too long or you will have ceviche unless that is what you're going for. the lemon juice cooks the fish. when you cook it it turns to rubber because you're cooking it twice. don't make my mistake.

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Reviewer:

barbara

Reviewed: Jul. 6, 2010

I agree with others in the fact that the shrimp held the flavor better BUT they were equally good. I had to marinate seperately because we are on limited supply as to what we can get here and the shrimp were pre-cooked and the scallops were raw. I just marinated them seperately and strung them on their own individual skewers and all was good. I will be making this again!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Apr. 30, 2010

It was fair but I have much better sauces and marinades for shrimp and scallops. Thanks for posting though - it will definately suit some better.

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Reviewer:

DGREENWOOD

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Milford, New Hampshire, USA

Reviewed: Apr. 20, 2010

So yummy! I used cheap frozen shrimp and they were even great. I havent tried the scallops but seeing as they get less than favorable reviews I may skip it altogether. I did this late one afternoon and by the time DH was home and grilled them they had marinated for hours and they were so delish! Pair it with some cous cous and broccoli and zucchini and a light white zin and you have a fine meal fit for even the most refined tastes. WOuld make a great horsedoeurevs as well. Enjoy!

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5 users found this review helpful