How to Grill Seafood Like an Iron Chef

GZ says this is the #1 thing to remember.

Geoffrey Zakarian makes a Grilled Seafood Platter, as seen on Food Network's The Kitchen

Photo by: AJ Wilhelm Photography

AJ Wilhelm Photography

One of the most-asked questions The Kitchen co-hosts get is about grilling seafood because it can be expensive, and no one wants to ruin it. Iron Chef Geoffrey Zakarian has a few simple tips to help people navigate the tricky waters of grilling seafood, specifically lobster, scallops and shrimp.

Simple Ways to Make the Best Grilled Seafood Platter

1. The most-important thing to remember about seafood, says GZ, is each piece cooks at a different temperature. Each type of seafood needs to get its own skewer.

2. Do most of the work before you get out to the grill. “It’s hard enough to cook outside. You’ve got to make it as easy as possible,” he says.

3. Use metal skewers. GZ prefers metal skewers because they get hot. “It cooks the seafood inside,” he says.

4. Use two skewers for each type of seafood so it doesn’t spin when you turn it. This one is life-changing!

5. Keep your seafood cold. “Always keep your seafood on ice, especially outside,” GZ advises.

6. Serve them on the skewer. “It’s so pretty. I don’t want to ruin it,” says GZ.

Geoffrey Zakarian makes a Grilled Seafood Platter, as seen on Food Network's The Kitchen

Photo by: AJ Wilhelm Photography

AJ Wilhelm Photography

Tips for Choosing and Preparing Shellfish

Scallops: Buy Dry

“You want to spend the extra money. Ask for dry scallops that weren’t soaked, “ says GZ. Skip the stuff in the tubs, he says, “it has a taste you don’t want.”

Shrimp: Go Colossal

GZ recommends U-8 or U-9, which means eight or nine to a pound. You want them large, so they stand up to the heat on the grill and they are easier to skewer. Shell on for maximum flavor!

Lobster: Par Cook It

“Lobster is one of those things that cooks very quickly. It’s probably one of the hardest things to cook on the grill,” GZ warns. His solution is to par cook the lobster inside in salted water for about 8-10 minutes and then cut in half and skewer. Lobster shouldn’t be hot, because once it’s really hot, it’s overcooked,” warns GZ.

Once all of your seafood is double skewered it grills in 3-4 minutes. “The shrimp will cook fastest, followed by the lobster and the scallops,” says GZ. When it comes off the grill, drizzle it with melted butter speckled with fresh herbs and a squeeze of grilled lemon juice. Be prepared to accept your host of the year award. “This is how an Iron Chef grills seafood,” says Katie.

For more grilling tips and summer-ready recipes watch The Kitchen, Saturdays at 11a|10c.

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