Scallop and Salmon Brochettes Recipe

This Scallop and Salmon Brochettes recipe combines tender sea scallops and rich Atlantic salmon in a delicate white wine and herb marinade before grilling them to perfection on skewers. Featured on License to Grill, this elegant seafood recipe from Rob Rainford showcases how simple ingredients and careful grilling can produce restaurant-quality results at home.

The Inspiration

Seafood skewers have long been a staple of Mediterranean and coastal cuisines, where fresh fish and shellfish are paired with bright citrus, herbs, and simple marinades that enhance rather than overpower their natural flavors. Grilling seafood on skewers allows each ingredient to cook quickly and evenly while developing subtle smoky notes from the barbecue.

On License to Grill, Rob Rainford embraces this classic technique by pairing succulent sea scallops with rich salmon cubes in a light marinade made from dry white wine, garlic, shallots, fresh thyme, and lemon juice. The marinade gently seasons the seafood while maintaining its delicate texture, allowing the natural sweetness of the scallops and the richness of the salmon to shine.

Alternating the scallops and salmon on bamboo skewers creates beautiful presentation while ensuring each bite offers a balance of textures and flavors. The quick cooking time makes this recipe ideal for effortless outdoor entertaining, elegant weeknight dinners, or summer gatherings where fresh seafood takes center stage

Ingredients

1 pound of sea scallops – (500grams)
1 pound of salmon – cut into 1 ¼ cubes – (500grams)
12 bamboo skewers, soaked in water
Grapeseed or Vegetable oil for grill

Marinade

¾ cup of dry white wine – (175ml)
1/3 cup of light vegetable oil – (75ml)
2 tablespoons of minced shallots – (30ml)
2 cloves of pressed garlic
Juice from ½ a lemon
¼ teaspoon of salt – (1.25ml)
1 tablespoon of fresh chopped thyme – (15ml)

Method

Combine all marinade ingredients in a ceramic or glass dish and mix well.
Rinse scallops and cubed salmon with cold water and blot them dry with paper towel. Submerge shellfish into marinade and let stand for 1 hour.
Preheat grill to a medium – high heat
Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the scallops and salmon alternately onto skewers.
Gently oil your grill and place the brochettes on to preheated grill. Cook evenly for approximately 2 minutes per side or until desired doneness.
Serve and enjoy!

Serving Suggestions

These Scallop and Salmon Brochettes make an elegant centerpiece for outdoor entertaining, seafood dinners, or summer barbecues. Serve them with grilled asparagus, grilled rosemary baby potatoes, or grilled tomatoes with mozzarella cheese to create a complete License to Grill inspired menu that highlights fresh seasonal ingredients.

For a lighter meal, pair the brochettes with wild rice, couscous, quinoa, or a crisp Mediterranean salad filled with cucumbers, tomatoes, olives, and fresh herbs. A drizzle of lemon herb butter or a side of homemade tarragon mayonnaise complements both the scallops and salmon without overpowering their natural flavors.

These seafood skewers also pair beautifully with grilled vegetables such as zucchini, bell peppers, and asparagus, creating a colorful barbecue platter that’s ideal for entertaining. Fresh crusty bread or grilled focaccia makes an excellent accompaniment for soaking up any flavorful juices from the seafood.

When serving guests, arrange the brochettes on a large platter garnished with lemon wedges, fresh thyme sprigs, and chopped parsley for an elegant presentation that’s perfect for patio dinners, holiday gatherings, or special celebrations.

Final Thoughts

This Scallop and Salmon Brochettes recipe showcases the beauty of simple grilling techniques paired with premium seafood. Rob Rainford’s recipe from License to Grill proves that fresh ingredients, a light herb marinade, and careful grilling are all that’s needed to create an unforgettable barbecue meal.

Find more recipes from License to Grill here!