Scallop & Shrimp Brochettes with Coriander-Chili Butter

This recipe comes from my hero – who else but Gordon Ramsay! I had to use frozen shrimps and scallops as there were no fresh ones available, but the end result was still as delicious.

Take care not to overcook the scallops and shrimps or they’ll turn rubbery. The recipe makes more cilantro-chili butter than you need, but it keeps for about a week in the fridge and is also good with grilled meats and fish. You can also freeze it perfectly.

2-3 tablespoons olive oil
Sprig of fresh rosemary, leaves minced
Small handful of fresh flat-leaf parsley, leaves chopped
Grated zest and juice of ½ lemon
12 sea scallops (vieiras o zamburiñas)
12 large raw shrimp, peeled and de-veined (gambones)
115g (½ cup) butter, softened to room temperature
Finely grated zest of 1 lemon
1 small, fresh, red chili pepper, de-seeded and minced
Small handful of fresh coriander, leaves chopped (cilantro fresco)
1 large garlic clove, finely crushed

First, prepare the cilantro-chili butter. Place all the ingredients in a bowl along with a generous seasoning of salt and pepper. Beat with a fork until well combined. Spoon the butter along the length of a large sheet of plastic wrap and roll up in the wrap to shape the butter into a log. Holding the sides of the wrap, roll the log on the work surface to even out the thickness. Refrigerate for a few hours until firm or freeze. It’ll soften up within minutes at room temperature.

Soak 12 bamboo skewers in cold water for about 20 minutes. This will help to prevent them from burning too quickly during grilling. Otherwise you could use metal skewers. Mix the olive oil, chopped herbs, and lemon zest and juice together in a bowl. Thread two scallops and two shrimp alternately on each soaked skewer, then brush with the lemon and herb marinade. Place the skewers on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes.

Prepare the barbecue or heat a cast-iron grill pan until hot. Season the scallops and shrimp with salt and pepper. Grill over coals or on the hot pan until the scallops and shrimp are opaque and lightly charred, 1½-2 minutes on each side. During cooking, baste occasionally with any leftover marinade. Remove to a serving plate and top with slices of the cilantro-chili butter. Serve immediately.