The Juice Of ½ Lemon
¼ Cup Of Olive Oil
A Garlic Clove Cut In Half
Five Fresh Basil Leaves Torn In Half
A Tablespoon Of Roughly Chopped Italian Parsley
½ Teaspoon Of Sea Salt
A Pinch Of Freshly Ground Black Pepper
A 12 Ounce Swordfish Steak Cut Into About Two Inch Cubes
Ten Scallops
Six Metal Or Wood Skewers (Note: If using wood skewers, soak them in water for 30 minutes to prevent them from burning on the grill)

Combine the lemon juice, the olive oil, the garlic, the basil, the parsley, the sea salt and the black pepper in a bowl. Whisk well.

Place the swordfish cubes on skewers. Leave about a 1/2 inch of space in between each piece of fish. Do not crowd the skewers. Do the same thing with the scallops. Depending on the size of the scallops, you may want to use two skewers (one for each side of the scallops) for better stability.

Place the skewers in a baking dish. Pour the marinade over the seafood. Refrigerate for 30 minutes.

Cook over a hot gas or charcoal grill turning only once for 5-7 minutes on each side. The seafood is cooked when it is slightly firm to the touch and browned on the outside.