A Mari usque ad Mare Grill
Ingredients
- 16 large sea scallops
- 1 side wild salmon (about 1-1/2 lb/750 g)
- Ginger and Green Onion Relish:
- 12 green onions, minced
- 2 sprigs fresh coriander, minced
- 1/4 cup (60 mL) grated gingerroot
- 1 tbsp (15 mL) minced seeded red hot pepper
- 2 tsp (10 mL) salt
- Scant 1/2 tsp (2 mL) finely ground white pepper
- 1/2 cup (125 mL) peanut oil
- 2 tbsp (30 mL) sesame oil
Preparation
Ginger and Green Onion Relish: In heatproof bowl, stir together onions and coriander; top with ginger, hot pepper, salt and white pepper. Heat peanut oil until light haze appears over oil but oil is not smoking; remove from heat and add sesame oil. Immediately pour over green onion mixture. Stir until well mixed; let cool. Strain off most of the oil, leaving enough to keep relish quite moist; reserve oil.
Brush scallops and salmon lightly with reserved oil. Place salmon, skin side down, on greased grill over high heat. Close lid and grill until skin is crisped; turn and grill until centre of thickest part is just turning opaque, about 10 minutes total. Grill scallops, turning once, just until centres are turning opaque, about 5 minutes.
Place salmon on serving plate; surround with scallops. Top each scallop with dollop of relish; spoon line of relish over salmon.
Makes 8 main course or 16 side dish servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...