If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.
Ingredients
2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 sea scallops (about 3/4-inch diameter)
16 jumbo shrimp (1 to 1 1/4 pounds), peeled and deveined
Directions
In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.
