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Grilled Diver Scallops with Basil Vinaigrette From "Ask DIY" episode ADI-713

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Grilled Diver Scallops with Basil Vinaigrette

Q: Do you have any recipes for grilling scallops?
A: (Paul Sturkey, DIY Cooking expert) I have a great one that's easy and delicious. It uses large diver scallops instead of the smaller variety. The recipe serves 4.

Ingredients:

16 fresh diver scallops
2 tablespoons olive oil
Salt and pepper
4 small tomatoes (hollowed out)
Fresh salad greens
Diced vegetables for garnish

Basil vinaigrette:

1/4 pound fresh basil leaves
1/4 cup rice wine vinegar
3/4 cup salad oil
3 tablespoons sugar
2 tablespoons honey
1 clove garlic
2 Dijon mustard
Salt and pepper to taste

Steps:

For the basil vinaigrette:

1. In a blender combine vinegar, basil, garlic, mustard, sugar and honey. Puree mixture until smooth.
2. With motor running slowly add the salad oil to form an emulsion.
3. Season with salt and pepper to taste; set aside.

For the scallops:

1. Pat scallops dry with absorbent paper.
2. Thread the scallops on two skewers (using two skewers prevents the scallops from turning when you pick them up).
3. Coat lightly with a little olive oil and season with salt and pepper.
4. Place on hot grill or grill pan and turn when scallops release from the pan with little effort.
5. Season other side and cook 5-6 minutes more.
6. Remove from grill and keep warm.

For the tomatoes:

1. With a sharp paring knife remove the top third of the tomato.
2. Using a spoon, remove the pulp; reserve for other uses.
3. Wash and drain well the fresh salad greens and roll into a neat bundle. Place greens into the tomato and place in center of a plate.
4. Arrange the scallops around the tomato and drizzle with the basil vinaigrette.
5. Garnish with diced fresh vegetables

RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098

Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)

The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com

Seafood Cooking for Dummies
Model: 0764551779
Author: Leslie Bloom and Marcie Ver Ploeg
(1999)

Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com