This is one of the easiest “oh boy this is great” grilling recipes I know! A few basics to get started. Ask the fish man for 10-20 prawns and 10-20 sea scallops. That simply means that you’d like shellfish that come 10 to 20 per pound. When the prawns are thawed remove the main shell but leave the head and tail on. With a small knife slice the back of the prawn open and run the butterflied pieces under cold water to rinse away the brown stuff.
To clean the scallops, remove the muscle which is a little chip of flesh that comes off with the flick of your thumb.