Although spiedino means skewered seafood, we found it easier to grill it without the skewers. This is a traditional Italian method of grilling seafood.

¼ cup water

1 tablespoon kosher salt

16 extra-large shrimp, peeled, tails on

8 scallops

Salt to taste

1 teaspoon dried oregano

2 tablespoons chopped fresh basil

¼ cup olive oil

4 pieces squid, halved and scored

½ each red, yellow and green peppers, cut into 1-inch triangles

Sauce:

¼ cup lemon juice

1 teaspoon grated lemon rind

½ cup unsalted butter, melted

1 teaspoon finely chopped garlic

1 tablespoon chopped basil

Salt and freshly ground pepper

Combine water and salt in a bowl and add shrimp. Let sit for 30 minutes.Drain, rinse and pat dry with paper towels.

Season scallops with salt. Combine oregano, basil and olive oil. Brush onto shrimp, scallops and squid.

Preheat grill to high. Add peppers and grill about 3 minutes per side or until skin is blackened. Scrape off skin. Place on serving platter.

Place scallops and shrimp on grill. Grill shrimp for about 2 minutes per side or until pink and curled. Grill scallops for about 3 minutes per side (depending on size), or until opaque. Grill squid for about 2 minutes or until opaque. Place on a serving platter.

Combine lemon juice, lemon rind, butter, garlic and basil in bowl to make sauce. Season with salt and pepper to taste. Drizzle over seafood just before serving. Serves 4.