Grilled Scallops and Shrimp Recipe with Chimichurri

Grilled Scallops and Shrimp with Chimichurri.

5 from 1 vote

Grilled Scallops and Shrimp Recipe with Chimichurri

A great appetizer dish with seasoned scallops and shrimp cooked in a cast iron pan over the grill and dipped into a savory chimichurri sauce.

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: American, seafood

Keyword: grilled scallops and shrimp, scallops and shrimp, scallops and shrimp recipe, seafood appetizer, seafood skewers

Servings: people

Author: Mary Cressler | Vindulge

Cost: $40

Equipment

Skewers optional (if serving as an appetizer)

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.

Notes

Chef’s Note: If the oil and butter start to turn dark with dark smoke, that means the pan is too hot. Move the pan to indirect heat, dump out the oil, and allow the pan to cool down back down a bit. Start over with the oil and butter. No two fires will burn the same. This is why we like the two zone set up so we can move the pan back and forth and prevent burning.

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