Grilled Scallops and Shrimp with Chimichurri - Snowpack Mountain Wit Beer Pairing
Hit the trails—or your backyard—with our Snowpack Mountain Wit, a collab with KPAC that’s made for crushable adventures. This Belgian-style wit balances clove and citrus with a wheat-forward body and just enough tartness to keep every sip lively. Pair it with grilled scallops and shrimp drizzled in chimichurri, and you’ve got a flavor combo that’s bright, fresh, and downright satisfying. Whether you’re unwinding after a backcountry trek or just enjoying a weekend cookout, this pairing hits all the right notes.
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!
