[Photographs: Josh Bousel]
When you're planning a backyard barbecue, you are probably thinking another round of hot dogs and hamburgers are in your future. But if you're in the mood to really switch up your grill game and pull out all the stops to impress your guests, we'd recommend giving this unusual grilled scallops recipe a try.
The recipe itself isn't very difficult, but it's a combination of flavors and presentation that you'd more commonly find in a fine dining environment than in someone's backyard. It starts with a parsnip purée that's made by simply boiling sliced parsnips until totally tender. They get whipped in a food processor with butter and cream until you have a silky, creamy purée.
The next component is a simple vinaigrette with a complex flavor, thanks to a few key ingredients. The acidity of the dressing comes from yuzu juice, a type of Japanese citrus that has a very distinct and delicious brightness. It can be a bit tricky to find fresh yuzu fruits in the US, but bottled yuzu juice is available in most well-stocked Asian markets. To balance the yuzu's tang, the dressing gets a touch of mirin, a sweetened rice wine.
The grilled portion of this dish is also very quick and easy, but a close attention to detail is needed to ensure the scallops are perfectly cooked. In preparation for fast searing, it's best to pat the exterior of your scallops dry with paper towels and salt them 15 minutes prior to cooking.
You'll want a blazing hot fire going so that your scallops can be seared almost instantly. You're looking to achieve a crisped exterior without overcooking the insides. Luckily, Kingsford Professional Briquets provide this type of extreme heat, allowing you to beautifully sear your scallops in just a minute per side. For the most even sear, it's helpful (but not absolutely essential) to use a griddle insert for your grilling grate, or a cast iron pan set on the grill or nestled in the coals.
Once the scallops are done, you'll plate the dish by spreading a line of parsnip purée on each plate, then adding three or four scallops on top. Drizzle each scallop with the yuzu vinaigrette, then sprinkle on a bit of fresh watercress and some thinly sliced chili peppers if you like a little heat.
All together, this dish is a pleasant surprise at a backyard barbecue. The flavors are multilayered and vibrant, with the sweet root vegetable purée and perfectly cooked scallops set off nicely by the light, tart vinaigrette.
Grilled Scallops with Yuzu Vinaigrette
Total Time: 1 hour
Active Time: 30 minutes
Yield: Serves 4
Special Equipment:
Charcoal grill, food processor
Ingredients
For the Parsnip Purée:
3/4 pound parsnips, peeled and and cut into 1/2-inch slices
3 tablespoons heavy cream
3 tablespoons butter, melted
Kosher salt
Freshly ground white pepper
For the Yuzu Vinaigrette:
2 tablespoons yuzu juice
2 tablespoons extra-virgin olive oil
1 tablespoon mirin
1 ¼ pound dry sea scallops
1/2 cup watercress, washed and dried
1 to 2 Thai chilies, thinly sliced (optional)
Procedure
1. To Make the Parsnip Purée: Place parsnips and 2 teaspoons salt in a medium saucepan; add enough cold water to completely submerge parsnips. Bring to a boil over medium-high heat, reduce to a simmer, and cook until parsnips can be pierced with a paring knife with no resistance, 20 to 25 minutes. Drain parsnips and transfer to the work bowl of a food processor fitted with a steel blade.
2. Add heavy cream and butter to food processor and pulse until parsnips are completely broken down. Run food processor until mixture is completely smooth, about 1 minute. Season with salt and white pepper to taste. Set aside.
3. To Make the Yuzu Vinaigrette: Whisk together yuzu juice, oil, and mirin in a small bowl. Season with salt and pepper to taste. Set aside.
4. Pat scallops dry with paper towels and season lightly with salt. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt.
5. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place scallops on grill and cook until first side is well seared, about one minute. Flip scallops and continue to cook until second side is well seared, about 1 minutes more. Transfer scallops to a paper towel-lined plate.
6. Spread a heaping tablespoon of parsnip purée on each plate. Place 3 or 4 scallops on top of parsnip purée and drizzle about 1 teaspoon of vinaigrette on top of each scallop. Garnish lightly with watercress and a few slices of pepper, if using. Serve immediately.