This one’s too good to miss! It’s a variation on the scallop theme with a nice twist(or sprig) and was suggested by another gourmet seafood enthusiast.
After drizzling or spraying some olive oil over rinsed, dried scallops, push a sprig of rosemary through the center of each one. Then place them either in a foil pan or directly on the grill (but not directly over the coals - keep them off to one side). Cook as described in “Scallops”, being careful not to over cook.
The rosemary infuses a whole new dimension. Delicious!
Tried something different tonight. Fired up the grill with Mesquite briquets and sauted some large, beautiful, scallops (from Costco) as an appetizer to be followed by broiled lobster tails. It's not solely about cooking time; it's more about heat. And here's a key point: Grilling scallops is a delicate matter; it's important not to overcook 'em. If you do, they tend to get rubbery.
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
The movie - not the French dish! Loved that film! Cute story, unbelievable detail! Remy, the gourmet rodent star, reminds me of …me! My friends would agree. He’s a guy after my own heart, with a passion for good food. Taught me a few kitchen techniques, too.
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
Goofy name for a hearty mix of ground beef, rice, onion and veggies - not sure where it came from - but an old favorite from childhood.
For two, start out boiling about a cup of your favorite rice. At the same time, chop up about a pound of ground beef into a large skillet, along with about 1/3rd to ½ of a white or yellow onion, finely chopped and splash in a bit of white or red wine. As the beef and onions brown, add peas, cubed carrots and / or corn (canned or frozen is okay) and simmer for about another 10-15 minutes.
Mix it into the rice, stir thoroughly, salt and pepper to taste and serve. Better in bowls. Just like Mom used to make!
This stuff is great for an afternoon of watching football on TV - like Superbowl Sunday!. Fast and simple. Really satisfying. Perfect with beer, wine or anything else.
For two, start out boiling about a cup of your favorite rice. At the same time, chop up about a pound of ground beef into a large skillet, along with about 1/3rd to ½ of a white or yellow onion, finely chopped and splash in a bit of white or red wine. As the beef and onions brown, add peas, cubed carrots and / or corn (canned or frozen is okay) and simmer for about another 10-15 minutes.
Mix it into the rice, stir thoroughly, salt and pepper to taste and serve. Better in bowls. Just like Mom used to make!
This stuff is great for an afternoon of watching football on TV - like Superbowl Sunday!. Fast and simple. Really satisfying. Perfect with beer, wine or anything else.
