Grilled Scallop and Shrimp Brochettes with Cilantro

Name: Grilled Scallop and Shrimp Brochettes with Cilantro-Chili Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
First, prepare the cilantro-chili butter.
2
Place all the ingredients in a bowl along with a generous seasoning of salt and pepper.
3
Beat with a fork until well combined.
4
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.
5
Holding the sides of the wrap, roll the log on the work surface to even out the thickness.
6
Refrigerate for a few hours until firm.
7
Soak 12 bamboo skewers in cold water for about 20 minutes.
8
This will help to prevent them from burning too quickly during grilling.
9
Mix the oiive oil, chopped herbs, and lemon zest and juice together in a bowl.
10
Thread two scallops and two shrimp alternately on each soaked skewer, then brush with the lemon and herb marinade.
11
Place the skewers on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes.
12
Prepare the barbecue or heat a cast-iron grill pan until hot.
13
Season the scallops and shrimp with salt and pepper.
14
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.
15
During cooking, baste occasionally with any leftover marinade.
16
Remove to a serving plate and top with slices of the cilantro-chiii butter.
17
Serve immediately.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Scallop and Shrimp Brochettes with Cilantro-Chili Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallop and Shrimp Brochettes with Cilantro-Chili Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions