Grilling season in the summer is something that I miss during the rest of the year. Sure you can fire up the grill during even the coldest months, but what is so great about warm-weather grilling is that everyone gathers around outside and keeps the cook company, instead of watching TV or scattering throughout the house.
Today’s recipe is for grilled scallops. Scallops are the ultimate indulgence at my house. I actually bought the largest scallops I had ever seen (locally) only when I had just received my tax refund. I know, I’m super cheap, but they were something like $20/pound! This grilled scallop concoction is perfect as an appetizer for four or as a main course for two. I recommend reserving some of the marinade for other delights.
I served the scallops with grilled cabbage packets, pictured below (also with pork tenderloin, grilled separately in the same marinade).
I simply cut the cabbage in eight wedges, place each wedge in a large square of aluminum foil, and drenched the wedges with about 1/4 cup of the herb and white wine marinade and an extra teaspoon-sized dollop of garlic. I topped with a thick slice of feta and sealed carefully and grilled for about 20 minutes in the package.
The funny part? My dinner guests raved as much about the cabbage (at under $1/pound) as they did about my scallops!
Grilled Scallops in a Mediterranean Herb & White Wine Marinade
Serves Four Appetizer Portions / Two Dinner Portions
You will need:
- 8-9 jumbo sea scallops
- 1/2 cup white wine
- 2 tbsp. white wine vinegar
- 2 tbsp. lemon juice
- 1 tbsp. minced fresh garlic
- 1/2 tsp. each black pepper and sea salt
- 2 tbsp. fresh dill, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 tsp. dried tarragon
- 1/8 tsp. dried thyme
- Balsamic glaze to finish, if desired
- Remove the small side muscle from the scallop (if necessary).
- In a large bowl (or baggie) mix together the remaining ingredients (except the balsamic glaze) to make your marinade.
- Marinate scallops in the bowl or bag for six hours.
- Heat grill to medium-high heat and grill scallops for three to four minutes on each side, turning once. I like to see a tiny bit of evidence of grilling with slight char marks before I think they’re “done”.
- Finish with glaze, if desired.
The other perk of grilling is more deck time. You can use this deck time to lounge and read, or you can purchase some dog spray-in dye and provide yourself with hours of entertainment laughing
with at your poor little pup.