I have to admit, I’m a little scared of scallops.

I WANT to like them…those mushroom marshmallow seafood puffs.

They are so beautiful looking, unique, perfectly round.

Just like me, right? Just kidding…we all know I’m not “round” in any, way, shape or form. AND, my ego is so teeny tiny I’d never call myself beautiful.
Unique…yes.

Anyway, I digress.

I wanted so badly to grill up some scallops for myself, but I chickened out.
I went for the shrimp instead…with just ONE measly scallop on the skewer.

I must say, however, both the shrimp AND the scallops were absolutely divine.

I’m definitely going to have to give the scallops another go.

And, by the way, I’m also not a huge fan of white wine, as you would know if you follow my wine tastings and musings.
However, THIS Dry Creek Fumé Blanc is absolutely exquisite, and a perfect match for grilled scallops and shrimp!

Yellow Pepper Paprika Grilled Shrimp

1 large yellow bell pepper, seeded and diced
1/2 cup fresh parsley, minced
1/4 cup lemon infused olive oil +
1/4 tsp. coarse sea salt +
1/8 tsp. freshly ground pepper +
scant 1/8 tsp. smoked paprika +
1 lb. raw shrimp

Combine the yellow pepper, parsley, oil, sea salt, pepper, and paprika. Toss well and marinate for at least 2 hours.

Preheat grill to medium heat. Peel the shrimp (and scallops, if desired), seasoning with additional salt and pepper, paprika, and a drizzle of the lemon infused oil.
Stack on to skewers.
Grill on each side for about 3 minutes.

Transfer to serving plate and spoon marinated peppers over the top.