Chart House is known for its fresh food, crafted cocktails, and gorgeous waterfront dining. They are now featuring a seasonally-inspired menu that incorporates the freshest ingredients with their light seafood dishes that are perfect for these warm, summer days. Learn how to make two of these delicious menu items below.

Sugarcane Shrimp Satay


1 ea. Sugar Cane Shrimp Skewers - 3 Shrimp

2 tsp. Bronzed Seasoning

4 oz. Sesame Ginger Soba Noodles

1 oz. Coconut Ginger Broth (room temperature)

5 ea. Cilantro Leaves, no stems

1 ea. Grilled Lime Oval


1. Evenly season shrimp with bronzed seasoning on both sides

2. Char-grill the shrimp until done (approx. 1 minute per side)

3. Do not burn shrimp tails

4. If needed, shrimp can be finished in the oven

Shrimp & Scallops Patagonia


3 ea. Scallops, dry pack

3 ea. Shrimp, tail on with 1/4" of the head butterflied

Bronzed Seasoning (as needed)

1 oz. Olive Oil Blend

6 oz. Sweet Corn Masa Cake

2 Tbs. Avocado Chimichurri Sauce

1 ptn. Heirloom Tomato Salsa, drain excess liquid (room temperature)

1/8 oz. Micro Greens

1/2 oz. Cotija Cheese, fresh, grated on small hole grater

Extra Virgin Olive Oil (as needed)

2 pinch Salt & Pepper Mix (Pinch + Pinch)


1. Season both sides of scallops and shrimp with bronzed seasoning. Add olive oil to a heated sauté pan or flat top. Add scallops and sauté for 2 minutes. Add Shrimp and cook until caramelized (approx. 2 minutes). Turn scallops and shrimp over and repeat process (approx. 3-4 minutes)

2. Transfer shrimp and scallops to sav-a-day to remove excess liquid

3. CRITICAL POINT: Make sure olive oil reaches appropriate temperature. This ensures proper searing takes place, producing golden brown scallop and shrimp

4. Fry masa cake in 325-degree fryer until golden and crisp (approx. 3-4 mins). Transfer to sav-a-day to absorb excess grease. Season with salt & pepper mix

5. In a small bowl, toss the micro greens, cotija cheese, extra virgin olive oil and salt & pepper mix until combined

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