Smoked Shrimp and Scallop Platter

Name: Smoked Shrimp and Scallop Platter
Cuisine: American
Ingredients: 1 pound medium to large shrimp; ¾ to 1 pound sea scallops; Juice and zest of 1 lemon (reserve the zest and ¾ teaspoon of the juice for the mayo below); 2 tablespoons coarsely ground black pepper; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 2 pinches of crumbled saffron threads; 1 cup mayonnaise (not a low-fat variety); 2 tablespoons extra-virgin olive oil; 1 to 2 garlic cloves, minced; Minced fresh parsley or snipped chives; Minced fresh parsley or snipped chives

Preparation info

Serves up to
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Serve this as a main-dish platter for up to four to share, or make it an appetizer for a lucky group. If you can afford more scallops, buy them. They’ll all disappear.

Ingredients

1 pound medium to large shrimp
¾ to 1 pound sea scallops
3

Americas
United States
Starter
Fish course
Gluten-free
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Peel the shrimp, leaving their tails on. If any of the scallops is much larger than an inch, halve it. In a bowl, toss the shrimp and scallops with the oil, all but ¾ teaspoon of the lemon juice, and dry rub. Let the shellfish marinate at room temperature for 15 to 20 minutes.