Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [87]
• Large disposable aluminum pan
• Smoker box or foil packet, if using a gas grill (see page 39)
• Grill mitt
THE GRILL
Gas:
Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate set on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 3 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
¼ cup loose tea, oolong, black, or green
½ cup boiling water
3 dozen clams, preferably steamers, cleaned
2 pounds mussels (about 3 dozen), cleaned
½ cup rice wine vinegar
1 tablespoon Sesame Szechwan Salt (page 380)
1 tablespoon chopped garlic
DIRECTIONS
1. Heat the grill as directed.
2. Mix the tea and boiling water in a small bowl; set aside for 10 minutes.
3. Discard any open shellfish. Make a layer of the remaining clams in the disposable pan; scatter the mussels over the clams; refrigerate.
4. Meanwhile, mix the vinegar, Szechwan salt, and garlic in a small bowl; set aside.
5. Scatter the soaked tea over the hot coals (if using a gas grill, put the tea in a foil packet or smoker box). Put a grate on the grill as close to the fire as possible. Set the pan of clams and mussels on the grate; cover the grill and smoke until all of the shellfish are open, about 15 minutes. Discard any shellfish that fail to open.
6. Transfer to a serving bowl, drizzle with the mignonette, and serve.
Photo: Tea-Smoked Clams and Mussels with Szechwan Mignonette
Charred Garlic Scallops
This dish is effortless, provided that your scallops are unsoaked. Cheap scallops are treated with sodium tripolyphosphate (STP) to force them to absorb water. When they cook, the bonds that hold the water in suspension break and the soaking liquid comes pouring out, causing the scallops to steam, which makes it impossible to sear them. To make sure that they have not been treated, look for scallops that are slightly gray, or beige, or pink—anything but pure white. Have your fire as hot as possible, and cook the scallops quickly. They should still be a little soft in the center when they come off the grill.
TIMING
Prep: 5 minutes
(plus 40 minutes for garlic paste)
Grill: 6 minutes
GRILL TOOLS AND EQUIPMENT
• Clean grill screen
• Long-handled tongs
* * *
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed, 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
1¼ pounds large, wild-caught sea scallops (about 16 scallops)
1/3 cup Roasted Garlic Paste (page 392)
1 tablespoon extra-virgin olive oil
DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the scallops with 2 tablespoons of the garlic paste and the olive oil in a small bowl until evenly coated.
3. Grill the scallops on the screen, uncovered, until they are lightly browned and feel springy to the touch but still a little soft in the center, about 6 minutes, turning halfway through.
4. Serve with a little of the remaining roasted garlic paste mixture spooned on top of each scallop.
Scallops Grilled with Horseradish and Prosciutto
These are beautiful and delicious. The band of rosy prosciutto glows against the creamy white of the scallop as its sweet and salty hammy flavors permeate the edges of the fish. Meanwhile, the teary scent of horseradish that invades the scallop from its marinade plays off the flavor of the ham for a truly delicious effect.
TIMING
Prep: 10 minutes
Marinate: 30 minutes
Grill: 6 minutes
GRILL TOOLS AND EQUIPMENT
• Clean grill screen
• Long-handled tongs
* * *
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting