When you read this, I will be at the beach. Those of you who know me personally know that the beach is my happy place, my very happy place. While you read this, I’m also there with a very special person celebrating our birthdays.
We both love seafood, and I’m sure we’ll get our fill during our short trip to a nearby beach.
However, I love to try to capture the essence of any beach trip at home, thus this scallop recipe. I cut this out of a magazine a gazillion years ago. I’m not sure which magazine it was (“Bon Appetit” maybe), but it’s been a favorite for the better part of 10 years. The original recipe called for cilantro instead of basil, but I’m not a huge fan of cilantro. The basil, especially a spicy variety, is delicious!
Get dry scallops if you can – those aren’t injected with a saline preservative. I love the velvety texture of the beans and scallops in this recipe.
Grilled Scallops with Zucchini, Scallions and White Beans
8 10-inch wooden skewers
1 (15 1/2 oz) can small white beans
1/2 cup packed fresh basil sprigs
1 tsp Dijon mustard
8 large scallions
2 medium zucchini
2 tsp coarse salt
1 1/2 tsp ground cumin
24 large sea scallops (about 1 1/4 pounds)2 tsp olive oil
Prepare grill. Soak skewers in warm water for 30 minutes.
In a colander, rinse and drain beans. Chop basil. Squeeze 2 tablespoons of juice from a lemon. In a bowl, toss together beans, basil, lemon juice, mustard, and salt and pepper to taste.
In a saucepan of boiling salted water, blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain, and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer, and season with salt and pepper.
In a bowl, combine kosher salt, cumin and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on the grill.) Thread remaining scallops onto remaining skewers in the same manner. Brush scallops with oil.
Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini and scallops—not on skewers—can all be cooked in a large nonstick skillet. Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
Toss zucchini with beans, and serve topped with scallions and scallops garnished with basil.
Nutritional Information: Calories per Serving: 306, Calories from Fat: 37, Fat: 4 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 87 mg, Sodium: 1208 mg, Carbohydrates: 27 g, Fiber: 8 g, Sugars: 3 g, Protein: 44 g.
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