FreshDirect delivered lovely shrimp and scallops that I wanted to grill. The weather, was not on the same page as I was. So out came the cast iron grill pan, which I used on the griddle side, and I set about skewering all of the items. Green peppers, red onions, scallions, shrimp, scallops with lovely cherry tomato tops. I just didn't think it through thoroughly. I threaded everything onto 2 skewers to keep the twirling down, and failed to take into account that the skewers would not lie flat on the griddle because things were different depths. Sigh. Halfway through the grilling, I took everything off of the skewer and just seared them on the griddle pan. The shrimp and scallops got a lovely sear and the veggies did eventually as well.
Let me back up, I marinaded the kebabs in a lovely sauce gotten from NYT Cooking by David Tanis. The sauce was excellent, and that is the crux of the dish.
As usual, I took liberties with the recipe, I added into the basil and parsley some chives and scallion tops. I think it was the scallion tops that made the sauce a little bit bitter. I didn't taste it before so if I had, I would have added a couple of drops of agave syrup.
After the shrimp and scallops were finished cooking, I loaded up the griddle with some asparagus. I grilled them until they were a little charry on the outside and a bit wobbly.
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