UK BBQ Mag Summer 2017 - Page 69

SERVES: 4–6 | PREP TIME: 10 MINUTES | GRILLING TIME: 8–14 MINUTES

SPECIAL EQUIPMENT: 1 LARGE HANDFUL PECAN WOOD CHIPS, 25-CM/10-INCH CAST-IRON FRYING PAN

Don't hesitate to use cast-iron frying pans right on the grill. It’s a way of cooking that has worked wonders from the earliest days of American history, when settlers relied on frying pans to cook all kinds of food over live fires. Here some smouldering pecan chips give the scallops a touch of smoke. Often I grill scallops over very high heat to sear the outsides, but in this case I prefer the silky soft texture you get from gentle roasting. With a warm, nutty-tasting butter sauce spooned on top, the results are pretty decadent.

12 scallops, each about 40g/1½oz,

patted dry

½ teaspoon sea salt

½ teaspoon freshly ground black

pepper

1 tablespoon rapeseed oil

85g/3oz unsalted butter

1 tablespoon finely chopped garlic

125ml/4fl oz dry white wine

2 tablespoons finely chopped tarragon

Zest of 1 lemon

1 Soak the wood chips in water for at least 30 minutes.

2 Prepare the grill for direct and indirect cooking over medium heat (180–230°C/350–450°F).

3 Remove and discard the small, tough side

muscle that might be left on each scallop, and then season evenly with the salt and pepper. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When smoke appears, place a 25-cm/10-inch cast-iron frying pan on the cooking grate over grilling/direct medium heat and, without preheating the pan, swirl in the oil. Place the scallops in the frying pan and cook over grilling/direct medium heat, with the lid closed, until lightly browned and just opaque in the centre, for 6–10 minutes, turning once. Remove the scallops from the pan (keep the pan on the grill) and keep them warm while preparing the sauce.

4 Add half the butter and the garlic to the frying pan and cook over grilling/direct medium heat, with the lid open, until the butter begins to brown, stirring constantly. Pour the wine into the pan, close the lid and cook for 2–4 minutes until reduced to about 3 tablespoons, stirring occasionally.

5 Slide the pan over roasting/indirect medium heat and add the remaining butter and the tarragon. Remove the pan from the grill, spoon the sauce over the scallops, garnish with the lemon zest and serve immediately.

Bigger is better for this recipe. Look for large scallops like the one on the far right on the pic opposite. Assuming they are fresh, their texture will be superior to that of smaller scallops. They should glisten and smell sweet and their colour should be somewhere between light beige and pale pink, not bright white.

SMOKED SCALLOPS WITH

WHITE WINE BUTTER SAUCE

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