Grilled Scallop and Shrimp Brochettes with Cilantro-Chili Butter
- 2-3 tablespoons olive oil
- Sprig of fresh rosemary, leaves minced
- Small handful of fresh flat-leaf parsley, leaves chopped
- Grated zest and juice of 1/2 lemon
- 12 sea scallops
- 12 large raw shrimp, peeled and deveined
- 1/2 cup (1 stick) butter, softened to room temperature
- Finely grated zest of 1 lemon
- 1 small, fresh, red chili pepper, deseeded and minced
- Small handful of cilantro, leaves chopped
- 1 large garlic clove, finely crushed
- First, prepare the cilantro-chili butter.
- Place all the ingredients in a bowl along with a generous seasoning of salt and pepper.
- Beat with a fork until well combined.
- Spoon the butter along the length of a large sheet of plastic wrap and roll up in the wrap to shape the butter into a log.
- Holding the sides of the wrap, roll the log on the work surface to even out the thickness.
- Refrigerate for a few hours until firm.
- Soak 12 bamboo skewers in cold water for about 20 minutes.
- This will help to prevent them from burning too quickly during grilling.
- Mix the oiive oil, chopped herbs, and lemon zest and juice together in a bowl.
- Thread two scallops and two shrimp alternately on each soaked skewer, then brush with the lemon and herb marinade.
- Place the skewers on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes.
- Prepare the barbecue or heat a cast-iron grill pan until hot.
- Season the scallops and shrimp with salt and pepper.
- Grill over coals or on the hot pan until the scallops and shrimp are opaque and lightly charred, 1 1/2-2 minutes on each side.
- During cooking, baste occasionally with any leftover marinade.
- Remove to a serving plate and top with slices of the cilantro-chiii butter.
- Serve immediately.
olive oil, rosemary, handful of fresh flatleaf parsley, lemon, scallops, shrimp, butter, lemon, pepper, handful of cilantro, garlic
Taken from www.cookstr.com/recipes/grilled-scallop-and-shrimp-brochettes-with-cilantro-chili-butter (may not work)