Grilled Scallops and Shrimp with Chimichurri - Snowpack Mountain Wit Beer Pairing
Grilled Scallops and Shrimp are a great combination as an appetizer or as a main dish. Add some skewers and an easy dipping sauce, like chimichurri! Enjoy this light and fresh dish during the holiday season with friends and family!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 6 people
Ingredients
2 tablespoons seafood seasoning
1 pound scallops, (Ideally 10/20)
1 pound uncooked shrimp, peeled and deveined , (Ideally 16/20)
2 tablespoons extra virgin olive oil, halved
2 tablespoons unsalted butter, halved
chimichurri sauce, (for dipping)
Instructions
Pre-heat Grill: Start by preparing your grill for two-zone grilling. Target the internal temperature of your grill thermometer at 400 degrees. This means over the direct fire it will be closer to 500. Season the scallops and shrimp.
Warm up Cast Iron: Once the grill is at temperature, place the cast iron pan over the direct heat and pre-warm it for about 5 minutes.
Grill Scallops: Once it’s hot, add half the olive oil and butter to the pan. Add the scallops and then close the lid. Allow them to grill for about 2-3 minutes (depending on the thickness of your scallops). Then flip them over and then continue to grill for 2 – 3 more minutes. They should have a nice sear on both sides. Remove scallops and set aside.
Grill Shrimp: Add the remaining oil and butter to the pan over direct heat. Add the shrimp and cook the shrimp for 2 minutes per side. These cook up quick!
Serve: Remove the shrimp and then skewer the scallops and shrimp using a large toothpick or small skewer if serving as an appetizer. Serve with chimichurri sauce and enjoy!
