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!


Habanero butter
1 habanero pepper, seeds removed, diced
2 Tbsp lime juice
1 Tbsp maple syrup
Pinch of black pepper
1/4 cup unsalted butter
Parmesan Grits
4 cups milk
1 cup cornmeal or grits
1 tsp salt
4 Tbsp Butter
1/2 cup of Parmesan cheese, grated.
8 sea scallops, abductor muscle removed, patted dry.
8 Shrimp, tails on shells off
Cilantro, chopped for garnish.


  1. 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.
  2. For the grits, place the milk and salt into a pot and bring to a boil.
  3. Add cornmeal and whisk continuously until creamy and thick.
  4. Preheat the grill to high heat.
  5. Season grits with pepper and once creamy add Parmesan cheese.
  6. Place the habanero butter ingredients into skillet and gently melt over medium heat while swirling to keep the butter from separating.
  7. 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.
  8. Flip and continue to cook for 30-45 seconds.
  9. Remove and plate with grits, habanero butter sauce and garnish with fresh cilantro.

chef spencer in action!