Canada Day and/or July the 4th, what are you grilling to celebrate?
We’ve put together a grilled mixed seafood platter with corn, potatoes & shishito peppers.
The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious!
Have a delicious day y’all!
- ½ cup (1 stick) butter
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 ½ tablespoon fresh lemon juice
- 2 teaspoons fresh Italian parsley, finely chopped
- 2 teaspoons fresh chives, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 2 lobster tails (5-6 oz/tail), cut in half lengthways
- 8 scallops on the shell (10-20/lb size) – No shells? Use double foil shaped into shallow cups
- 8 tablespoons hot Portuguese chouriço (or hot chorizo), diced to pea-size pieces
- 16 wild caught shrimp, shell on (26-30/lb size)
- Lemon wedges, chopped chives, chopped parsley, chopped parsley for serving
Heat grill to 450°F
Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.
Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)
Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.
Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).
Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.
Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.