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Surf and Turf with Chipotle Glaze

Yum
Calories:

Ingredients

  • 4 filets 6-7 oz each
  • 16 shrimp peeled, deveined, tail on
  • 12 scallops depending on size
  • 2 tsp Grillin' Shake see recipe from link

For the Chipotle Glaze

  • 2 TBS pureed chipotles in adobo sauce
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Orange Juice
  • 1/4 cup soy sauce low sodium if desired
  • 1.5 cups white sugar

Instructions

  • In a tall stock pot over medium high heat, add orange juice and pureed chipotle. Bring to a boil until slightly reduced. Add cider vinegar, soy sauce and sugar and whisk to incorporate. Bring to a boil, then reduce to a simmer while whisking (you're pretty much going to need to whisk a lot for this or it will burn.) Continue to simmer until sauce will lightly coat the back of a spoon. Remove from heat and allow to cool.
  • Soak wood skewers in water for 15 minutes. Skewer seafood, then lightly season, and replace in fridge. Season filets and set out for 30 minutes before grilling. Preheat grill, with a hot zone and medium zones. Place steaks on grill and cook for 4-5 minutes, then flip over. Flip steaks and cook for additional 3-5 minutes or until you achieve desired level of doneness. Remove steaks from grill and cover with foil to rest.
  • Add shrimp and scallop skewers to grill, allowing them to cook for 2-3 minutes, then flip. Using a pastry brush, glaze seafood skewers with chipotle glaze. Cook for 2-3 more minutes or until done. Remove from grill and glaze again. Plate with steaks and serve!
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