Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [88]
Wood:
Direct heat, red hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
1 tablespoon canola oil
Juice and finely grated zest of 1 lemon
2 cloves garlic, minced
2 tablespoons grated fresh horseradish, or 3 tablespoons jarred horseradish
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1¼ pounds large, wild-caught sea scallops (about 16 scallops)
Oil for coating grill screen
5 slices (½ ounce each) prosciutto, each cut lengthwise into 3 or 4 strips about 1 inch wide
1 lemon or lime, cut into 4 wedges
DIRECTIONS
1. Mix the 1 tablespoon oil, lemon juice, lemon zest, garlic, horseradish, salt, and pepper in a medium bowl. Trim the scallops of any tough tissue from the sides, and toss them in the marinade until evenly coated. Cover and refrigerate for 30 minutes.
2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
3. Wrap a strip of prosciutto around each scallop so that it looks like a little drum, and secure the end with a wooden toothpick speared through the scallop.
4. 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.
5. Serve with the wedges of lemon or lime.
* * *
GRILLED SCALLOPS WITH FOIE GRAS CREAM
Foie gras, the liver of a force-fed bird (or the pâté made from it), is so saturated with fat that it might as well be butter. The super-rich, utterly sophisticated sauce that tops these grilled scallops imagines that it is, using the pâté as the base for a riff on butter sauce. It sounds complex, but it really isn’t. All of the sauce ingredients are simply whipped together in a food processor.
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, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons aged balsamic vinegar
2 tablespoons orange juice
2 tablespoons extra-virgin olive oil, plus more for coating scallops
½ teaspoon minced garlic, fresh or jarred organic
½ teaspoon minced peeled gingerroot, fresh or jarred
¼ teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1¼ pounds large, wild-caught sea scallops (about 16 scallops)
DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Purée the pâté, vinegar, orange juice, 2 tablespoons olive oil, garlic, ginger, ¼ teaspoon salt, and 1/8 teaspoon pepper in a food processor or blender; set aside.
3. Coat the scallops with a little olive oil and season liberally with salt and pepper. Grill the scallops on the screen, uncovered, until they are lightly browned and feel springy to the touch, about 6 minutes, turning halfway through.
4. Top each scallop with a small dollop of the foie gras cream, and serve.
Photo: Scallops Grilled with Horseradish and Prosciutto
TIMING
Prep: 10 minutes
Grill: 6 minutes
GRILL TOOLS AND EQUIPMENT
• Clean grill screen
• Long-handled tongs
GETTING CREATIVE
• This very special sauce can be used to add a touch of luxury to almost anything. Try it on grilled shrimp, an herb-brined chicken breast, or a mignonette-marinated veal chop.
Chapter 6
Mastering Steaks, Chops, and Other Quick-Cooking Cuts
MASTERING TECHNIQUE
BASIC STEAKS, BASIC PORK CHOPS, BASIC BONE-IN CHICKEN PARTS, BASIC BONELESS CHICKEN PARTS, BASIC CHICKEN WINGS, BASIC FISH STEAKS, BASIC FISH FILLETS
RECIPES
Porterhouse au Poivre
Bistecca alla Fiorentina
Mushroom-Stuffed Filet Mignon with Red Wine Sauce
Espresso-Glazed Rib-Eye
Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter
Barbecued London Broil
Sweet Bourbon Buffalo Skirt Steak with Mint
Horseradish