Grilled scallop and shrimp brochettes with tropical salsa
Skewers of sweet, succulent sea scallops and plump, juicy shrimp are grilled to perfection, then crowned with a vibrant tropical salsa that bursts with the flavors of mango, pineapple, and a hint of zesty lime. The combination of caramelized seafood and bright, fruity salsa creates a beautiful harmony of tastes and textures that is both refreshing and satisfying.
This dish is the essence of summer dining; light, fresh, and incredibly flavorful. It’s perfect for a sophisticated appetizer, or a light main course that feels like a mini-vacation.
Ingredients
Instructions
Make the tropical salsa: The key to a great salsa is balance. In a medium bowl, combine the diced mango, pineapple, red bell pepper, red onion, jalapeño (if using), and chopped cilantro. Add the fresh lime juice and a pinch of salt. Stir everything together gently, being careful not to mash the fruit. For the best flavor, cover and let the salsa sit in the refrigerator for at least 20 minutes to allow the flavors to meld. This makes about 1 ½ cups.
Prepare the seafood: Pat the scallops and shrimp completely dry with paper towels. This is a crucial step for achieving a perfect sear. In a separate bowl, toss the scallops and shrimp with the olive oil, minced garlic, lime zest, and a generous pinch of salt and pepper until they are lightly coated.
Assemble the brochettes: Thread the seafood onto the skewers, alternating between scallops and shrimp. A nice pattern is one scallop followed by two shrimp, repeating until the skewer is full but not crowded.
Grill the brochettes: Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot grill. Cook for about 2-3 minutes per side. The shrimp will turn pink and opaque, and the scallops will be beautifully caramelized and just cooked through. Be careful not to overcook, as the seafood will become tough.
Serve and enjoy: Remove the brochettes from the grill and let them rest for a minute. Serve immediately, with the vibrant tropical salsa spooned over the top or on the side for dipping.
Notes
You will also need 4-6 wooden or metal skewers. If using wooden, soak them in water for 30 minutes before use to prevent burning.
Don't Have a Grill? You can easily cook these in a hot skillet on the stovetop. Sear them for 2-3 minutes per side until golden brown and cooked through.
To turn this into a full meal, serve the brochettes over a bed of coconut rice or quinoa, with a side of mixed greens.
This recipe yields 4 appetizer servings or 2 main course servings.
Variations
Feel free to customize your salsa. A bit of diced avocado can add a creamy texture, while a spoonful of pomegranate seeds can provide a jeweled look and a pop of tartness.
For a smokier heat, add a pinch of chipotle powder to the seafood marinade before grilling.
This recipe also works beautifully with chunks of firm white fish like mahi-mahi or swordfish threaded onto the skewers.
Source
Food in America