Moore's Marinade Shrimp and Scallops

Moore's Marinade Shrimp and Scallops
Cooked by George Sarris owner and chef of The Fish Market and Do Di Yo's Restaurant

www.fishmarket.com   www.dodiyos.com

Scallops 10 large pieces
Shrimp peeled and deveined 10 large pieces
½ cup of Moore's Marinade
½ cup of Moore's Buffalo Wing Sauce
4 tbsp of extra virgin olive oil
One bunch of Asparagus
1 eggplant
2 tbsp Greek mix spice includes a mixture of: oregano, salt, pepper and thyme

Marinade shrimp in Moore's Buffalo wing sauce
Marinade scallops in Moore's Marinade
Pour 2 tbsp of extra virgin olive oil into skillet
Place shrimp and scallops in hot oil OR place shrimp and scallops on a skewer and grill outside till done.
If cooked inside place shrimp and scallops on skewer after cooking on stovetop.
Pour 2 tbsp of extra virgin olive oil into skillet
Clean and cut asparagus and eggplant into cubed and sliced pieces
Sauté asparagus and eggplant with Greek spice into hot oil
Place cooked asparagus and eggplant on plate and top with cooked shrimp and scallop kabobs
Enjoy!

GDA Cooking - November 8, 2010