Grilled Shrimp & Scallops with Caviar Cream

Today is National Caviar day! I love caviar. One of my favorite snacks is garlic crackers (like triscuit or melba rounds) topped with brie cheese and a dollop of those salty little pearls.

Today I offer you a simple sauce that is flavored with this special roe and tops shrimp and scallops – and it’s delicious!

What is Caviar?

True caviar is sturgeon eggs.

Fish eggs are also known as roe – but not all roe is caviar. Caviar only comes from the many species of sturgeon . The U.S. harvested so much caviar that the fish were becoming endangered. To protect the population, harvesting eggs was banned in the early 1900s. Unfortunately, the population has never fully recovered.

This National day is intended to draw attention to the sturgeon and in preserving this species in the future.

This delightful food is truly a luxury item. The majority of caviar now comes from Russian and Iran and prices range from $30 to $50 per oz, to Caspian beluga at up to $20,000 per kg.

At our house we typically use black lumpfish roe (although I have had seruva and it’s amazing!). It isn’t true caviar, but works on a budget!

Making the dish – 

Start by seasoning the shrimp and scallops with old bay. Sprinkle a pinch or two evenly over both sides of each piece of fish. Let is sit in the refrigerator for about 30 minutes.

Heat the grill to high.

Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit for about 10 minutes, while the grill heats up.

Place the shrimp on skewers, then the scallops on separate skewers. Lay the shrimp and citrus over indirect heat and the scallops over direct.

Do not close the lid – Let them cook for about 2 to 3 minutes on each side, then turn and cook another 2 to 3 minutes.

Be careful not to over cook! And don’t turn the scallops too soon – they will fall off the skewer. (You can also cook them in a grill basket to prevent them falling off).

Remove from the grill and set on a plate.

Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit while you make the sauce. Cover loosely with foil to keep it warm.

Make the sauce by whisking the mayonnaise, milk and lemon zest until it’s well blended. Just before serving, stir in the caviar (It will turn a little purple from the caviar).

Remove the fish from the skewers.

Serve the shellfish on a bed of rice and

top with the sauce. Garnish with some fresh thyme leaves and a few little spoons of more caviar – and enjoy!!

© Copyright 2023 The Lazy Gastronome

5 from 13 votes

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Grilled Shrimp & Scallops with Caviar Cream

Delicious sweet shrimp and scallops topped with the taste of the sea, caviar cream

Course: dinner, Main Course, main dish

Cuisine: American, grilled, seafood

Keyword: caviar, cream, scallops, shrimp

Servings: 4 to 6 servings

Author: HelenFern

Ingredients

Skewers

• 12 large bay scallops
• 24 large shelled and cleaned shrimp
• Old Bay Seasoning
• 1 lemon - cut in half
• 1 lime - cut in half
• 1 orange - cut in half
• 1/4 cup olive oil

Sauce

• 1/3 cup mayonnaise
• 1/4 cup whole milk or half and half
• zest from one lemon
• 1 Tablespoon caviar

Garnishes

• 1 - 2 teaspoons fresh thyme leaves
• 1/2 teaspoon caviar

Instructions

1. Start by seasoning the shrimp and scallops with old bay. Sprinkle a pinch or two evenly over both sides of each piece of fish. Let is sit in the refrigerator for about 30 minutes.

2. Heat the grill to high.

3. Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit for about 10 minutes, while the grill heats up.

4. Place the shrimp on skewers, then the scallops on separate skewers. Lay the shrimp and citrus over indirect heat and the scallops over direct.

5. Do not close the lid - Let them cook for about 2 to 3 minutes on each side, then turn and cook another 2 to 3 minutes.

   Be careful not to over cook! And don't turn the scallops too soon - they will fall off the skewer. (You can also cook them in a grill basket to prevent them falling off).

6. Remove from the grill and set on a plate.

7. Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit while you make the sauce. Cover loosely with foil to keep it warm.

8. Make the sauce by whisking the mayonnaise, milk and lemon zest until it's well blended. Just before serving, stir in the caviar.

9. Remove the fish from the skewers.

10. Serve the shellfish on a bed of rice (pistachio rice is great with this) and top with the sauce. Garnish with some fresh thyme leaves and a few little spoons of more caviar - and enjoy!!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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