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Citrus-Marinated Diver Scallops Recipe | |
American Seafood | |
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Ingredients:
1 pound U-10 scallops(U-10 is a size measure and means under 10 per pound) Finely shredded zest of 1 orange 1 tablespoon extra-virgin olive oil Kosher salt
Directions:
Combine the scallops with the orange zest, olive oil, and a generous pinch of salt. Toss to coat and marinate them for at least 30 minutes and up to 2 hours in the refrigerator.Place the scallops on the grill adjacent to the coals of a medium fire (see page 15). Add some wood chips to the fire and cover the grill. (I prefer alder for scallops, but cherry, peach, and maple are equally good.) Close the air intake to a sliver and cook for 7 to 10 minutes, depending on the size of the scallops and intensity of the fire. I do not flip the scallops, as they cook fairly evenly. When cooked, they will be firm to the touch and shiny, with a trickle of exuded liquid. Serve them immediately. Serves 4
I do not often eat scallops, as the portion sizes are too big in many restaurants. First, I don't think that we need to eat very much protein, but second, scallops are so rich that I usually don't want more than one or two. In this dish, the orange zest helps to balance that richness while also accentuating the sweetness of the meat. And when cooked over a smoky fire, the resulting morsels are a beautiful golden hue with specks of fiery orange.
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