Tips On Grilling Shellfish
The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.
Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.
Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.
Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.
Two skewers work best to prevent the seafood from spinning or turning on the grill.
Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.
Tips On Grilling Vegetables
Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.
Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.
For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.
If you use wooden skewers, soak them in warm water for 20 minutes.
Marinade for the Shellfish and Vegetables
- 1/4 cup extra virgin olive oil
- 1/2 teaspoons dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Directions
Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.
Grilled Shellfish Skewers
For 2 servings
Ingredients
- 6 medium sea scallops
- 6 medium shrimp, peeled and deveined
- Marinade, recipe above
- 2 double skewers
- Green Goddess Dressing, recipe below
Grilled Vegetable Skewers
For 2 servings
Ingredients
- 1/4 of a Fennel bulb, cut into 2 inch pieces
- 1/3 of a Red Bell Pepper, cut into 2 inch pieces
- 1 small Zucchini, cut into 2 inch slices
- Marinade, recipe above
- 2 double skewers
- Green Goddess Dressing, recipe below
Directions
Marinate the shellfish and vegetables separately for 30 minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.
Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.
Preheat an outdoor grill to high and grease the grill grates with oil.
Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.
After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill. Cook for 2-3 minutes on each side.
Serve the grilled shellfish and vegetables with the Green Goddess Dressing.
Green Goddess Dressing
This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.
Makes 1 cup
Ingredients
- 1/4 cup snipped chives
- 1/4 cup chopped fresh flat leaf parsley leaves
- 2 tablespoons chopped fresh tarragon
- 2 anchovy fillets
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper
Directions
Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.
With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.
Store in the refrigerator until serving time.
Brown and Wild Rice with Pecans and Thyme
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
- 3/4 cup chopped, toasted pecans
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and fresh ground black pepper to taste
- 2 cups low sodium chicken stock
Directions
In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.
Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.
Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)
After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.
Turn off the heat and let stand, covered, 10 minutes. Serve hot.
Aishwarya
Those tips were definitely useful! Thank you so much Jackie! The Vegetables look yummy…. scallops are my favorite ^_^
ourfrenchoasis
Seafood/fish on the grill = perfection, just what we are having tonight, mackerel grilled and thinly sliced aubergines, fresh from the garden, drizzled with olive oil, sprinkled with salt and again on the BBQ – have a great weekend.
Jovina Coughlin
I wish the same for you.
Marisa Franca @ All Our Way
Okay, you’ve given me the courage to try scallops on the grill. For some reason, they intimidate me especially since one of the times I made them you could have eaten rubberbands. Great recipes — I like your marinade.
Jovina Coughlin
Thanks Marisa. Cooking them is tricky because you think they are not done. I had sea scallops and all they needed was two minutes on each side.
ravenhawks magazine
Reblogged this on ravenhawks' magazine and commented:
Everything looks yummy I do like grilled vegetables.
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Mary Frances
A delicious light summer meal, and the dressing adds some creamy goodness! Yum!!
kaitiscotland
May I post this recipe in diabetesdietblog.com?
Jovina Coughlin
Yes that would be fine.
kaitiscotland
I notice that your skewers have a double prong so that the food doesn’t fall off. Unfortunately I have never seen these in stores in the UK and I have had food cremated and flop about with the usual skewers. Sometimes I used two actual skewers. Are the widely available in the USA?
Jovina Coughlin
Yes use two skewers together about 1/2 inch apart. That will work the same way.