August 22, 2019
Heat Up Your Summer BBQ with this Grilled Scallops Recipe from CLINK. Executive Chef Daniel Kenney
One of the best parts of summer is cooking and grilling outside, all while enjoying our beautiful New England summer weather. Soak up the last days of summer with this delicious recipe from CLINK.’s Executive Chef Daniel Kenney. This dish is fast and simple for a late summer dinner, utilizing your outdoor grill for the cooking to keep the house cool!
Grilled Scallops with Heirloom Tomato, Sweet Corn and Garden Basil
Ingredients for 4 Entrée Size Meals:
-2 pounds of fresh large size sea scallops, dry pack, not previously frozen
-4 ears of local sweet corn on the cobb
-2 pounds ripe heirloom tomatoes
-1 bunch fresh basil
-2 fresh lemons
-extra virgin olive oil
-ground black pepper
Start by getting your outdoor grill nice and hot, rub the grill with a lightly oiled rag, this will clean the grill as well as aid in creating a non-stick surface. Remove the husk from corn and season lightly with olive oil, salt and black pepper, place the corn on the grill, and turn from time to time, the corn should have good color from the grill on all sides, with a hot grill this should take approximately 10 minutes, remove the corn from the grill and let rest for a few minutes, then remove the corn kernels from the cobb and reserve for plating.
Next, take your scallops and remove the small muscle on the sides of the scallops, lightly season with olive oil, salt, black pepper and basil leaves that have been removed from the stems and sliced.
Place the scallops on the hot grill and let sit on one side for 2 minutes, then turn over and cook another 2 minutes , take off grill and let rest.
Slice the room temperature tomatoes into various shapes and sizes to give your dish a natural appearance, season the tomatoes with olive oil, salt and black pepper, spoon the warm grilled corn over the tomatoes, place the scallops on the items, use torn leaves of the remaining basil all over the dish with a squeeze of fresh lemon, and enjoy with a chilled Chardonnay or craft beer.