Low Country Seafood Grill

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Jillian Harris's Low Country Seafood Grill Recipe

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Jillian Harris

Created date

June 16, 2014

Well, I FINALLY was able to come home to Kelowna to see all the ones I LOOOVEEEE!!

And for Father's Day coming up, my Papa definitely deserved a home cooked dinner from his favourite daugher, so I made this, my best dad recipe: Low Country Grill!

It was sooo delicious, and all the flavours are amazing together.

This might be the easiest yet the most impressive recipe you will EVER try. It's perfect for a low-stress get-together.


1/2 cup of salted butter
1/4 cup of white wine
2 crushed garlic cloves 
1 heaping tablespoon of Old Bay Seasoning 
3 large sprigs of fresh thyme 

Grill Ingredients 

(Quantities can really be adjusted to taste. The outcome isn’t dependant on the quantities below, so for example, if you love scallops add more or if you love sausage you can add more of that too!) 

3 cups of fresh uncooked mussels (or clams or both!) 
2 cups of diced uncooked chorizo sausage 
3 ears of corn cut into 2-3 inch sections   (pre boil these until cooked but firm)
2 cups of mini potatoes (pre boil these until cooked but firm)
3 cups of large uncooked fresh prawns
2 cups of fresh uncooked scallops 


1. Melt butter and garlic on medium until butter starts to slowly bubble (do not let it brown). Add wine, thyme and then add Old Bay Seasoning. Set aside.

2. In a large sealable container, toss all of the grill ingredients and pour in 3/4 of your marinade. Seal the container and toss it around a bit to ensure all liquid touches all the tasty seafood. Let sit for about 1-2 hours. The key to this recipe is a grill basket – i purchased two of them so that I could fit all of the ingredients on the grill at once. (I found mine at HomeSense, but I have also seen these at Target, Canadian Tire and Walmart.) 

3. Set the BBQ to medium/high. Transfer everything to the grill baskets and grill and toss until clams/mussles open up and corn and sausage starts to brown!

4. Serve in an oversized serving dish, pour remaining butter mixture on top and serve! (We served ours with a little garlic toast!) 

xo Jilly

Read More From JillianHarris.com:

Food Friday: Chicken and Leek Pot Pie

The Ultimate Bachelorette Pad

Five Lessons My Dad Taught Me


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