Grilled Scallops & Shrimp with Lemon-Garlic White Wine Sauce
This light but indulgent meal, with its mix of fresh seafood, lemon, wine, and butter, is easy enough for a week night meal but also can be dressed up for your next summer dinner party! Pair it with some of July's other recipes for a plate bursting with all the best of summer's flavors.
Ingredients
- Seafood
12 U-10 dry sea scallops
16 large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
Zest of 1 lemon
- Lemon-Garlic White Wine Sauce
2 tbsp unsalted butter
2 tbsp olive oil
2 shallots, finely minced
4 garlic cloves, thinly sliced
¾ cup dry white wine
½ cup seafood stock
Zest and juice of 1 lemon
2 tbsp cold butter
¼ cup chopped Italian parsley
2 tbsp chopped chives
1 tsp fresh thyme leaves
Method
- Pat the shrimp and scallops completely dry. Toss with olive oil, paprika, lemon zest, salt, and pepper.
- Preheat a grill or grill pan to high heat. Grill the scallops for about 2 minutes per side until nicely caramelized.
- Grill the shrimp for 1–2 minutes per side until just cooked. Remove and keep warm.
- Meanwhile, for the sauce: Melt butter and olive oil in a sauté pan.
- Cook the shallots for 3 minutes until soft, then add garlic and cook for 30 seconds.
- Pour in the wine and reduce by half.
- Add the seafood stock and simmer 3–4 minutes,
- Remove from the heat and whisk in the cold butter.
- Stir in the parsley, chives, thyme, lemon zest, and lemon juice, and poon generously over the grilled seafood. Serve with lemon wedges.