What’s For Dinner? Grilled Scallops with Summer Compote!

Why We Love It

This dish is full of the flavours of summer, plus it’s super-healthy and filling. It’s impressive enough to serve to guests yet easy enough to whip up for a weeknight meal. The recipe as we have shared it makes about four servings, but can easily be doubled.

Ingredients

  • About one pound of large sea scallops (400 grams)
  • 2 ½ tablespoons herb pesto
  • Half of a lemon, zested and juiced
  • One small package of grape or cherry tomatoes, quartered
  • One cup peeled and diced English cucumber
  • One cup diced fennel bulb
  • 2 ½ tablespoons diced shallots
  • 1 tablespoon freshly chopped tarragon
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  1. Combine scallops, pesto, and about half a teaspoon of lemon zest in a small bowl. Cover and refrigerate for about half an hour.
  2. In the meantime, mix the remaining ingredients (vegetables, tarragon, and olive oil) with half a teaspoon each of lemon zest and lemon juice in a bowl. Season with salt and pepper and set aside.
  3. Once scallops have finished marinating, heat a barbeque or stovetop skillet on high heat. (Be sure to grease the grill or pan with a little bit more olive oil.) Grill scallops for about two minutes per side.
  4. Divide vegetable mixture among four plates. Top with scallops. Drizzle with lemon juice and serve.

Tips

  • If you’d like a starch with this meal, try quinoa or wild rice.
  • For added flavour, top this dish with a bit of crumbled feta cheese.

(Original Source: https://www.sobeys.com/en/recipes/grilled-scallops-with-summer-compote)

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  1. #1 by Dave on July 9, 2014 - 4:23 pm

    Sounds delicious! Thanks for sharing 🙂

    In the spirit of sharing recipes, I thought I’d pass along one that you and/or your readers might enjoy. Feel free to post it separately if you want so that it’s not buried in a reply. Some background first: I’ve been searching forever for a good, easy, oven-baked (i.e. healthier) french fries recipe; but no matter what I’ve tried over the years, the result has been merely “okay”. But thanks to some food science I just learned at the Serious Eats blog, I’ve found (and will now pass along) the PERFECT oven-baked fries recipe!!

    === INGREDIENTS ===

    — Three large potatoes (should serve enough for two people). I like using new white potatoes, or “Yukon Russet” brand potatoes (which are available in Sobeys). But really any potato should work–try different species!

    — Water for boiling in pot

    — slightly more than 1 Tbsp pure white vinegar

    — 1 Tbsp canola oil

    — generous amount of salt (doesn’t have to be exact–it’s used to dissolve into pot of water. I just pour in however much seems right to me. If pressed, I guess it’s about a tsp or two.)

    Equipment needed: large bowl, medium pasta pot and large strainer, baking sheet, and spatula.

    === RECIPE ===

    1. Fill a medium pasta pot with water and set to boil.

    2. While water is reaching a boil, cut potatoes into 1/2″ thick sticks and put them aside in a large bowl.

    3. Once water is boiling, add a generous amount of salt and slightly more than 1 tablespoon of pure white vinegar to the water. (The vinegar is not for taste purposes. Instead, it keeps the potatoes’ cellular walls, made of a substance called “pectin”, intact. The pectin is what breaks down and makes potatoes fall apart in hot water. By using acidic vinegar, the potatoes will be able to stay mostly intact, although they’ll still be quite fragile.)

    4. Add french fries to the pot and set timer for 10 minutes.

    5. While fries are boiling, set oven temp to 500 degrees.

    6. When timer is done, carefully dump fries from pot into a pasta strainer, let them sit for a minute, then place in the large bowl again and add about a tablespoon of canola oil.

    7. CAREFULLY toss fries in the oil to coat them well (they will be a little fragile, so don’t abuse them when you toss them! Alternatively, you could look into some kind of canola oil spray, I suppose).

    8. Place fries on a baking sheet (that has been pre-sprayed with oil**) in a single layer, and place in the oven on the centre rack.

    9. Bake for approximately 10 minutes, then remove, flip fries upside down, and place back in oven for another 10 minutes or so, or until just brown around the edges. Keep an eye on them, don’t let them burn!

    10. Remove, add salt to taste, and serve. AMAZING. I guarantee you these will be the best oven-baked french fries you’ve ever had, bar none. The vinegar boil is the trick!

    ** NOTE: I use non-stick aluminum foil for the baking sheet to prevent sticking, rather than spraying the baking sheet with oil.

    • #2 by glutenfree4hfx on July 9, 2014 - 4:38 pm

      Thanks for sharing this recipe! I’ve seen them par-boil the potatoes on cooking shows but I didn’t know the details, or the trick about the vinegar. It sounds delicious, can’t wait to try it – I love potatoes. 🙂

      • #3 by Dave on July 9, 2014 - 5:23 pm

        You’re very welcome (and thanks for fixing my typo). Definitely give it a shot and let us know how it goes. I couldn’t believe the difference the vinegar made. Much better than all my previous oven-baked fries recipes I tried from the Internet.

      • #4 by glutenfree4hfx on July 9, 2014 - 5:26 pm

        I definitely will! I’ve got a pretty good roast potato recipe but I find fries are hit and miss, so looking forward to trying this one 🙂

      • #5 by Dave on July 9, 2014 - 5:38 pm

        Yeah, “hit and miss” is exactly how I’d describe my oven fries until now. Sometimes okay, sometimes not. Now they’re consistently awesome 🙂

        Funny you mention how you have a good roast potatoes recipe; the article I read that initially talked about vinegar and pectin’s roles actually was in a Serious Eats blog post about making roast potatoes 😉

        http://www.seriouseats.com/2011/11/the-food-lab-thanksgiving-edition-ultra-crispy-roasted-potatoes.html

      • #6 by glutenfree4hfx on July 9, 2014 - 5:42 pm

        Excellent, I’ll give that a read!

  2. #7 by Dave on July 9, 2014 - 4:25 pm

    Oops–step 6 should read CANOLA oil, not olive oil! Olive oil’s smoke point is too low.

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