Scallops are another one of my favorite types of fish. They do
not have a heavy fishy flavor. They also take on the flavor of the
seasoning very well. The scallop’s firm flesh can be quite tender
if prepared correctly. Of course, one of easiest and quickest ways
to prepare scallops is on the grill.
Scallops are another one of my favorite types of fish. They do not have a heavy fishy flavor. They also take on the flavor of the seasoning very well. The scallop’s firm flesh can be quite tender if prepared correctly. Of course, one of easiest and quickest ways to prepare scallops is on the grill.
Scallops are mollusks, just like oysters. They live on the ocean floor and are able to move locations by opening and closing their shells, which propel them through the water. This is their form of exercise. Just like when people exercise and develop their muscles, scallops are able to do the same and increase the size of their muscles. The exercised muscle, which is the part that is eaten, is called the eye.
There are many different varieties and sizes of scallops. The most common are bay scallop and the sea scallop. The bay scallops are the small scallops, which measure about 1/2-inch wide. They are best featured in recipes where they are incorporated into the meal such as in quick saute entrees and pasta dishes. The larger sea scallops are best suited for stand-alone dishes where pan searing or grilling cooking methods are used. Although the larger sea scallops can be a bit pricier when compared to bay scallops, only three or four are usually required per portion.
When purchasing scallops, look for scallops that appear milky white. Some varieties can also appear to have a hue of pink or tan. After arriving at home, place them in the refrigerator until you are ready to use them. Do not purchase scallops more than two days in advance. When you are ready to use the scallops, make sure they are washed well under cold running water. Since scallops live on the seabed, it can be possible to have a few stray flecks of sand in them. Even if you do your best to wash them, you may find that you bite down on a piece of sand every once in a while.
Most scallops do not have the extra little muscle removed. You can remove this little muscle with a twist of your thumb and forefinger while you are washing them. I unknowingly ate the little muscle once. They are very tough and unappealing. You do not want to serve them to your family or guests, so make sure that it is removed.
Many items that will be grilled quickly, such as scallops, should be dry when they hit the grill’s grate. Not only does this assist in preventing quick cooking and delicate items from sticking, it also assists in the browning and caramelizing process of the meat. When something becomes caramelized, the natural sugars are actually what become brown. This adds a great deal of flavor, as well as developing a “crust” and makes the scallop eye appealing.
For my last Lent recipe, I wanted to feature something unique. I considered how food is a form of art. In my opinion, one of the best and well-known food artists is Wolfgang Puck. I found this recipe on the Food Networks Web site. It is from his show, “Wolfgang Puck’s Cooking Class.” Since I do not have cable or satellite, I have never seen the show, but his recipe for Grilled Scallops with Grilled Pineapple Salsa sounds very tasty.
I don’t doubt the master, but I thought there are two things about the recipe that I wanted to mention. The first is the quantity of jalapenos in the pineapple salsa. I think it is actually quite a lot. One option is to grill a few jalapenos and add them a little at a time to the salsa until you have achieved the right balance of spice. I actually think one jalapeno is enough. If you end up with extra grilled jalapenos, you may freeze them for another use. The second item I wanted to mention is the pineapple. If you would like to save time, purchase the fresh pineapple spears in the produce section of the supermarket. The work is already done for you, saving time to spend with your family and friends.
As the season of Lent winds down, I have to confess that I have found a new appreciation for some fish. There are a few new ones that I have started to develop a taste for, but scallops remain one of my favorites. If you have not tried scallops, or if you have not had them for a long time, consider this recipe. The marriage of sweet grilled scallops with the grilled pineapple salsa is fantastic.
Grilled Scallops with Grilled Pineapple Salsa
(From Wolfgang Puck’s Cooking Class (www.foodnetwork.com); serves 4-6 as appetizer and 3 as main course)
SCALLOPS
15 large sea scallops
1 tablespoon chopped mint leaves
1 tsp. chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Step 1: Soak wooden skewers in water for 30 minutes.
Step 2: Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
Step 3: When ready to grill, season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
PINEAPPLE SALSA
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper
Step 1: Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side.
Step 2: Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper to taste.
