Make this super-easy flavoured butter your go-to summer condiment. Toss with grilled shrimp and scallops, or serve over hot-off-the-grill steak and lobster tails for the ultimate surf-and-turf meal.
- Prep time 10 minutes
- Total time 45 minutes
- 1/2 cup butter softened
- 4 cloves garlic finely grated or pressed
- 2 teaspoons grated fresh ginger
- 2 green onions finely chopped
In small nonstick skillet, melt 1 tbsp of the butter over medium heat; cook garlic and ginger, stirring often, until very fragrant, 2 to 3 minutes. Add green onions; cook, stirring often, until softened, about 2 minutes. Scrape into bowl; refrigerate until chilled.
Stir remaining butter into garlic mixture. Scrape onto piece of plastic wrap and shape into 1-inch thick log; wrap tightly. Refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or freeze in resealable plastic bag for up to 2 weeks; thaw in refrigerator for 12 hours before using.)
Makes about 1/2 cup.
Compound butters are great with:
Place steaks (1/2 inch thick) on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare. Let rest for 5 minutes before serving.
Grilled shrimp and scallops
Toss jumbo shrimp and scallops with oil and salt; thread onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until opaque throughout, 4 to 5 minutes.
Grilled chicken drumsticks
Place bone-in skin-on chicken drumsticks on greased grill over medium-high heat; close lid and grill, turning occasionally, until instant-read thermometer inserted in thickest part reads 165°F, about 35 minutes.
Nutritional facts per 1 tbsp: about
- Sodium 83 mg
- Calories 106.0
- Total fat 12 g
- Potassium 24 mg
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 10.0
- Vitamin C 2.0