A colourful and healthy dinner! Grilling the shrimp and scallops after a quick marinade amps up the flavour, and adding the arugula at the end warms it up, punctuating the peppery taste. This dish is light and quick and delicious, and is just as good as a main as it is a buffet side during summer parties!
GRILLED SHRIMP & SCALLOPS WITH WILD RICE AND ARUGULA
1 small bag of uncooked Shrimp, thawed, peeled and veined
1 small bag of Scallops
2 stalks of green onion, chopped
2 cups of Wild Rice, cooked per package instructions
Crushed red chillies
1 clove of garlic, minced
About 2 cups of Baby Arugula, rinsed and dried
Fresh cracked Pepper
Turn on barbecue to high heat and allow to warm up. You’ll need to turn down the heat to medium to cook the seafood, about 350` or so.
Into a medium-sized mixing bowl, add the shrimp and scallops. Zest the lemon, and add it to the seafood. Mince the garlic clove and add this to the seafood. Add a few pinches of kosher salt and a good pinch (or two!) of crushed red chillies. You should smell the zest. If not, add some more. Once the barbecue is on medium high, grill the seafood. You can use skewers or a barbecue basket if you like. Conversely, you can just place the seafood on the grill. Cook until the shrimp are pink, about 3 minutes. Once removed from heat, place into a bowl, and squirt with the juice of half of a lemon. Add a few glugs of EVOO.
Cook the rice per package instructions. This will take about 20 minutes or so. I use about 2 cups of it because of the amount of seafood.
Into a separate mixing bowl, add the chopped green onion. Be sure to remove the top tips, and bottom inch. Once the rice is cooked, add it to the green onions.
Add the barbecued seafood into the rice mixture. Drizzle some EVOO onto the mixture. Add some fresh cracked pepper and kosher salt. Add the remaining juice from the lemon. Add the baby arugula. Toss to combine. Taste, and re-season if necessary. Enjoy!
Mangia! Let’s Eat!