Mike Garten
Follow these secrets to scallop success for the best ever bite:
The Drier, the Better
Moisture is the enemy here. At the supermarket, opt for dry scallops from the fish counter, which haven’t been treated in a salty brine. Pat them dry with a towel.
Time It Right
Waiting until the last possible second is a good thing in this case. Keep scallops in the fridge until all is ready to go, then add seasonings like salt and pepper just before cooking.
Skewer Smarter
For grilling, two skewers are better than one. Lay scallops on a work surface, then insert skewers. Using a pair helps prevent the scallops from moving and makes flipping a cinch.
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Cal/Serv:
107
Yields:
4
servings
Total Time:
0
hours
20
mins
Oil, for grill and drizzling
tsp.
ground coriander
Fresh lime zest, for serving
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- Heat grill to medium-high. Pat scallops dry and thread 3 scallops onto 2 parallel skewers; repeat with remaining scallops and additional skewers. Refrigerate 5 minutes.
- Pat scallops dry again if necessary, then season with sumac, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Grill scallops until opaque throughout, 2 to 3 minutes per side.
- Grill lime halves, cut sides down, until charred, about 2 minutes. Transfer scallops to platter and grate lime zest on top, then drizzle with oil. Serve with charred lime.
NUTRITIONAL INFORMATION (per serving): About 107 calories, 4 g fat
(0.5 g saturated), 14 G protein, 405 mg sodium,
5 g carbohydrate, 1 g fiber
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Source : Goodhousekeeping
