Grilled Scallops and Shrimp with Chimichurri
Prep 15 MinutesCook 10 minutesMakes 6 Servings
Featured product1056803 Scallop, Sea, Dry, IQF 10/20, Chem-free, USA 2/5lb.
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)
Directions
- 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.