1 lb. shrimp (cleaned and deveined)
1 lb. scallops (rinsed)
1/2 c. olive oil
1/3 c. parsley (chopped)
3 cloves garlic
1/2 c. dry bread crumbs
Pepper
Lemon wedges

Pat shrimp and scallops dry.

In a large bowl combine olive oil, parsley, garlic, bread crumbs and pepper. Add shrimp and scallops and toss to coat. Refrigerate for at least one hour. Preheat broiler. Spread fish in broiler pan or thread on skewers. Broil until toasted, then turn and broil on other side.