-
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.
