Create Your Own Broiled Combination Recipe

Select proteins

Choose a combination of proteins from the Proteins section that totals about 12 ounces (for 2–3 servings). Example combos: 6 oz shrimp + 6 oz scallops; or 6 oz salmon + 6 oz chicken; or 6 oz steak + 6 oz shrimp.

Pat all selected proteins dry with paper towels. Trim excess connective tissue from steak, remove any translucent membrane from scallops, and ensure shrimp are deveined. For chicken, cut into even 3–4 oz pieces so everything cooks evenly.

If using wooden skewers, soak them in water at least 30 minutes to prevent burning. Preheat your broiler (or oven on high broil) and position the oven rack 5–6 inches from the heat source. Line a rimmed baking sheet with foil and place a wire rack on top if available for even heat circulation.

In a medium bowl, whisk together olive oil (2 tbs), fresh lemon juice (2 tsp), soy sauce (1 tbs), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (2 tsp), smoked paprika (1 tsp), red pepper flakes (1 tsp), kosher salt (1 tsp), and black pepper (1 tsp) until combined.

Divide the marinade: reserve about 1 tablespoon of the mixture to brush on proteins during the final broil (for flavor finish). Place the selected proteins in a shallow dish or zip-top bag and pour the remaining marinade over them, turning to coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour for deeper flavor (do not exceed 2 hours for delicate seafood).

Arrange the marinated proteins in a single layer on the prepared wire rack or foil-lined baking sheet. Leave space between pieces so hot air can circulate and proteins sear rather than steam. For mixed proteins, group items with similar cook times together or start longer-cooking items (chicken, steak) slightly earlier.

Broil times (approximate) — watch closely: - Scallops (6 oz total, ~6–8 medium): 6–8 minutes total, flipping once halfway through. - Shrimp (6 oz, medium-large): 4–6 minutes total, flip halfway. - Salmon (3–4 oz pieces): 6–8 minutes total, no flipping needed unless you want char on both sides. - Thin steak (6 oz): 6–8 minutes total for medium-rare to medium depending on thickness; flip once. - Chicken pieces (6 oz total, small pieces): 8–10 minutes total, flip halfway and ensure internal temp reaches 165°F (74°C).

Start broiling the proteins that need the longest time first (chicken/steak), then add quicker items (shrimp/scallops/salmon) so they finish together. Use tongs to flip items at the halfway mark for even browning. Remove any pieces from the oven as soon as they reach doneness for their type; carryover heat will finish them slightly.

Immediately after removing proteins from the broiler, brush reserved marinade (1 tbs) or the melted butter (1 tbs) over the hot pieces for shine and extra flavor. Sprinkle chopped parsley (2 tbs) and a pinch more flaky salt or lemon juice to taste.

Arrange the broiled combination on a warmed platter. Serve with lemon wedges and accompaniments such as steamed rice, roasted vegetables, or a simple salad. If you used steak or chicken, allow meat to rest 2–3 minutes before serving to retain juices.