Cornish Game Hen, Scallop and Shrimp Mixed Grill
Who says grilling is only for summertime? Sometimes, there’s nothing better than crowding around a hot grill outdoors in the chilly air. I made this mixed grill of poultry and seafood last winter, and as temperatures in the Bay Area hover around freezing, it’s time to pull out this recipe again.
Feel free to experiment with the marinades to your own taste – the key is to keep things simple and let the meats retain their own distinct flavors.
Ingredients:
1 lb large shrimp, peeled and deveined
1 lb sea scallops
2 Cornish game hens, cut into pieces
1/2 cup olive oil
2 tablespoons butter
1/4 teaspoon red pepper flakes
4 cloves minced garlic
pinch of saffron threads, dissolved in 1/4 cup hot water
2 tablespoons fresh parsley, chopped
1 tablespoon pesto, homemade
2 teaspoons fresh lime
1 teaspoon honey
1 sprig thyme, minced
1. For the shrimp: Combine 1/8 cup olive oil, butter, red pepper flakes, 3 cloves minced garlic, and dissolved saffron in a bowl. Season with salt and pepper to taste. Add shrimp and gently mix. Thread onto metal skewers (I used thin, flat Persian skewers which you can purchase at many Middle Eastern grocers) and set aside.
2. For the scallops: Combine 1/8 cup olive oil, 1 tablespoon parsley and pesto in a bowl. Season with salt and pepper to taste. Add scallops and gently mix. Thread onto metal skewers (again, I used thin, flat Persian skewers) and set aside.
3. For the hens: Combine 1/4 cup olive oil, 1 tablespoon parsley, lime, honey and thyme in a bowl. Season with salt and pepper to taste. Add hens and gently mix. Thread onto metal skewers (I used Persian skewers on these as well) and set aside.
4. Light a grill to about 400F degrees. Add the shrimp and scallop skewers and grill, turning once, about two minutes per side. Remove from grill and transfer to serving platter. Add hens to grill and cook, turning once, about six minutes per side. Remove from grill and transfer to serving platter.