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Рецепт Grilled Scallops, Fennel And Lemon Tarragon Vinaigrette

by Global Cookbook

Ингредиенты

1 lrg fennel bulb tops removed Extra virgin olive oil 12 x jumbo sea scallops Roasted red pepper strips Salmon caviar Tarragon sprigs 1/4 c. freshly-squeezed lemon juice 1 Tbsp. white wine vinegar 1 Tbsp. chopped fresh tarragon

1 1/2 tsp chopped shallot 1 tsp honey or possibly to taste 1/2 tsp grated lemon zest 1/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Инструкции

1. To make the vinaigrette: Combine all the ingredients except the oil, salt and pepper in a large bowl. Whisk in the oil slowly to create the vinaigrette; it should be very light in body. Taste for seasoning, adding salt and pepper to taste. Store refrigerated for up to 3 days.
2. Preheat a charcoal grill till the coals glow red, with white ash around the edges. Slice the fennel bulb lengthwise into 1/4-inch-thick slices. Lightly brush with extra virgin olive oil and season with salt and pepper. Grill the fennel over the warm coals till attractively marked and crisp-tender. Arrange the fennel on hot plates and set aside.
3. Lightly brush the scallops with extra virgin olive oil and season with salt and pepper. Grill the scallops over the warm fire till nicely colored, about 2 min, then turn and continue cooking 2 to 3 min; be careful not to overcook the scallops - the centers should still be slightly translucent/soft. Cooking time will depend on the thickness of the scallops.
4. Arrange the scallops on top of the fennel along with the garnish ingredients. Drizzle the lemon-tarragon vinaigrette over to taste and serve immediately.
5. This recipe yields 4 servings.
6. Comments: If jumbo sea scallops are not available, use about 1 lb. sea scallops and skewer them before grilling.

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