Scallop and Shrimp on a Skewer

• 12 bay scallops or 12 sea scallops
• 18 large shrimp, peeled and deveined
• thyme
• rosemary
• savory
• white pepper (to taste)
• 34 cup seasoned flour
• 1 tablespoon olive oil
• 1 tablespoon margarine
• 12 lb fresh tomato, diced
• 1 tablespoon onion, diced
• 2 cloves garlic, minced
• 3 tablespoons defatted reduced-sodium chicken broth
• rosemary, to taste

1. Soak scallops for 1 hour in water or 20 minutes in milk.
2. Pat scallops dry.
3. Position scallops and shrimp on wood skewers, add pepper and sprinkle with herbs.
4. Roll skewer in flour and saute in a nonstick skillet in oil and margarine mixture until brown on each side.
5. Serve with a tomato sauce of fresh tomatoes, onions and garlic sauteed in broth and rosemary.

bay scallops, shrimp, thyme, rosemary, white pepper, flour, olive oil, margarine, tomato, onion, garlic, chicken broth, rosemary

Taken from www.food.com/recipe/scallop-and-shrimp-on-a-skewer-23978 (may not work)