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 GOURMET RECIPES

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Grilled Scallops and Warm Potato Salad with Lemon Herb Vinaigrette (July 26, 2001)

Summertime, and the grilling is easy... the weather is fine, the evenings are soft and long. After lazy days, no one wants to work that hard for dinner, and grilling is the answer!

This week, our good friend Theresa Stahl from Weber Barbecues has sent us fabulous recipes for outdoor cooking, and who better than Weber to know all about grilling! They've searched the country and let us have a dish from each coast, Grilled Scallops and Warm Potato Salad with Lemon Herb Vinaigrette from the Maritimes, and Half-cured Salmon with Cilantro Lime Butter and Grilled Asian Vegetables from British Columbia.

A lot of food lovers are talking about a genuine Canadian cuisine, and the happy fact is that it exists, and has been evolving over the years. These days, local products and favourite dishes may still be the same old favourites, but the recipes are often spiced with exotic and unusual flavours brought to us by our newest residents and citizens! Our melting pot is the cooking pot, and we've embraced with delight what different cultures have brought to our shores and dinner tables!

Grilled Scallops and Warm Potato Salad
with Lemon Herb Vinaigrette

Who doesn't love scallops! Grilling is a perfect method of preparation – it's easy and quick and, if anything, adds to the already perfect flavour of this delicate shellfish.

Serves 6

Grilling method:
Charcoal: Direct
Gas: Direct/High heat
Lemon Herb Vinaigrette
¼ cup fresh lemon juice (50 mL)
1 tsp. finely grated lemon zest or rind (5 mL)
1 small shallot, minced
1 Tbs. minced fresh basil (or kaffir lime leaves, thyme or dill) (15 mL)
1 tsp. maple syrup (5 mL)
3 Tbs. olive oil (45 mL)
2 Tbs. melted butter (25 mL)
Salt and white pepper
Warm Potato Salad
4 medium red potatoes cut 1/3 inch thick
1 large, orange-fleshed sweet potato, peeled and sliced 1/3 inch thick
1 white onion, peeled and cut into wedges
1 each, red and yellow pepper, halved, seeds and stems removed
1-2 Tbs. olive oil (15-25 mL)
Salt and white pepper
Scallops
36 large scallops
2 Tbs. olive oil (25 mL)
Salt and white pepper
Basil or lime leaves to garnish

Combine vinaigrette ingredients in a blender or food processor and whirl until smooth. Store in the refrigerator for up to 2 days.

Brush vegetables on all sides with olive oil. Grill potatoes, onions and peppers over medium direct heat, turning occasionally for about 10-12 minutes, until browned and tender.

Remove vegetables from the grill and cut into cubes. Toss together with a little of the lemon herb vinaigrette. Keep warm.

Toss the scallops in olive oil to coat and season with salt and pepper. Pre-heat the grill on high for 10-15 minutes. Brush the scallops lightly with oil. Thread the scallops on skewers, if desired. Grill the scallops quickly, about 2 minutes per side, until barely cooked through or still a little translucent at the centre. Do not overcook or the scallops will become tough.

Accompanying wine?
Tony Recommends...

a medium-bodied dry white wine (best unoaked). Try Muscadet, Chablis or Soave nicely chilled. To wave the flag, go for BC Pinot Blanc.

Serve the grilled scallops over a pile of warm potato salad. Drizzle the plate with more vinaigrette and garnish with additional fresh herbs.

Recipes courtesy of Weber-Stephen Products Co.
Photography by Shannon Oatway.

Happily tested by Helen Hatton and Ron Morris.

For grilling tips from Weber Barbecues, go to www.weber.com. Or call the toll-free Weber Grill-Line number, 1-800-474-5568 – callers will be sent a free copy of Weber's Book of Grilled Pizza with recipes written by Bob Blumer, a.k.a. the Surreal Gourmet.

 

 

 

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