Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [47]
Preheat a gas or charcoal grill and get it very hot. Rub both sides of the salmon with oil; then season with a generous amount of salt and pepper. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the salmon, skin side down, for 5 minutes. Carefully turn the fillets over and grill the other side for another 5 minutes, until the fish is opaque.
Toss half the vinaigrette with the salad; wait until right before serving to prevent the arugula from wilting. Serve the grilled salmon on top of the salad family style. Easy McEasy.
Grilled Scallops
with Grilled Endive,
Cantaloupe, and Mint
45 minutes
Opposites definitely attract: The slightly bitter endive married with the sweet cantaloupe. It’s a perfect summer dish and incredibly easy … what more do you want?
Serves 4 to 6
24 sea scallops, about 2 pounds
6 heads Belgian endive
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cantaloupe, peeled and cut into small chunks
½ bunch fresh mint
1 small fresh red chile, cut into paper-thin circles
2 green onions, cut into paper-thin circles
Pinch of sugar
Juice of 1 lemon
Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they’re all in perfect shape—not torn, and fresh with a sweet ocean smell. If you’re not convinced the scallops are at their peak, use shrimp instead. Lay the scallops on a paper towel to drain any excess natural liquid; wet scallops do not cook well. Soak 16 wooden skewers in water for 20 minutes or so. Next remove the side muscle that connects the scallop to its shell. It’s not hard to miss; just pull it off with your fingers. Line up 3 scallops in a row and thread 2 skewers through the sides, going all the way through. Using 2 skewers gives the delicate scallops support and makes them much easier to turn. Use sharp kitchen shears to trim off the excess wood from the sticks. Put the scallop skewers on a large platter.
Preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface.
Cut the heads of endive in half lengthwise. Brush with a little oil; season with salt and pepper. Put the endive halves, cut side down, on the grill. When they start to brown and caramelize slightly, turn them over with tongs. Take them off the grill when they are somewhat softened but still holding together. The endive should take 5 minutes per side. Let the endive cool a bit, and move on to the scallops. They take a few minutes to grill up.
Brush the scallops with oil; season with salt and pepper. Put them on the hot grill for 3 to 4 minutes per side until they have a nice char. Scallops are a little delicate—if one seems to stick don’t try to pull it up, you will tear the damn thing. Give it 30 seconds and then try again. Remove the scallops from the skewers.
To put it all together, split the cooled endive halves lengthwise into wedges and put them in a bowl with the cantaloupe, mint, chile, green onions, and sugar. Squeeze the lemon juice over and then drizzle with a 3-count of olive oil; season with salt and pepper. Toss gently to mix everything together. Add the scallops and carefully toss with the cantaloupe and endive, finishing with several turns of freshly ground black pepper. Serve 4 to 6 scallops per person with a cold glass of sauvignon blanc.
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