A Valentine’s Day Seafood Feast
February 14, 2013
One of the very first dates my wife and I went on was to a famous New York City steakhouse. While the steak was memorable as always, the one thing that we both truly enjoyed (besides each other’s company) was the seafood tower that started the meal.
So when I was thinking of something extra special to create for us this Valentine’s Day, I decided on a grilled version of that same seafood feast. I also grilled a halved pomegranate, removed the seeds and added them to our glasses of champagne to create the perfect February 14th cocktail.
Ingredients
6 raw oysters
½ lb. black tiger shrimp
1 cup frozen rock shrimp, thawed
1 cup jumbo lump crab meat
½ lb. large scallops
1 lb. snow crab legs
¼ cup unsalted butter, melted
4-6 small wooden skewers
1 tsp. Kosher salt
½ tsp. ground white pepper
Lemon wedges
Instructions
Prepare grill for medium high heat. Meanwhile, skewer rock shrimp and season both sides of the scallops.
Place oysters directly on the grill grate and allow to them cook for approximately 10 minutes until they pop open. As the oysters cook, add scallops, tiger shrimp, jumbo lump crabmeat, and snow crab legs to the grill and allow cook for 5 minutes before flipping the scallops and shrimp. Add the rock shrimp skewers to the grill and cook uncovered for an addition 5 minutes before removing from the grill and plating. Remove the top shells from the oysters and brush all of the shellfish with the melted butter. Serve immediately along with the lemon wedges.
–Clint Cantwell, Grilling.com Editor
