Scallop & Shrimp with Habanero Maple Butter and Parmesan Grits
Scallop & Shrimp with Habanero Maple Butter and Parmesan Grits
When you want a meal that is quick, delicious and super simple - this is the recipe for you. It is rich, buttery, and full of texture and you can whip it together in no time!
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theingredients
Habanero butter1 habanero pepper, seeds removed, diced2 Tbsp lime juice1 Tbsp maple syrupPinch of black pepper1/4 cup unsalted butterParmesan Grits4 cups milk1 cup cornmeal or grits1 tsp salt4 Tbsp Butter1/2 cup of Parmesan cheese, grated.8 sea scallops, abductor muscle removed, patted dry.8 Shrimp, tails on shells offCilantro, chopped for garnish.
themethod
- Skewer the kabobs with scallops alternating with shrimp being sure to file the shrimp on so that they are flat and the skewer runs through the head and tail.
- For the grits, place the milk and salt into a pot and bring to a boil.
- Add cornmeal and whisk continuously until creamy and thick.
- Preheat the grill to high heat.
- Season grits with pepper and once creamy add Parmesan cheese.
- Place the habanero butter ingredients into skillet and gently melt over medium heat while swirling to keep the butter from separating.
- Spray the seafood with oil and place on a hot grill for 45-60 seconds until the shrimp start to turn pink and there are char marks on the scallops and they pull away from the grill with ease.
- Flip and continue to cook for 30-45 seconds.
- Remove and plate with grits, habanero butter sauce and garnish with fresh cilantro.
chef spencer in action!