Sea Scallops With Zucchini Ribbons And Mint-Chive Oil
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Zucchini1 cup
Chives (sliced fresh)3 tbsps
Freshly Squeezed Orange Juice2 tbsps
Canola1 pinch
Cayenne PepperDirections:
1
Prepare an outdoor grill with a medium-high fire
2
If you're using wooden skewers, soak them in water for at least 30 minutes before grilling
3
(Or you can use wooden toothpicks
4
) For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick
5
When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds
6
Give the zucchini a final 1/3 turn and shave off the remaining slices
7
(You want to end up with the same number of zucchini slices as you have scallops
8
) Discard the seedy center
9
Wrap a zucchini ribbon around the circumference of each scallop
10
Thread 2 to 3 scallops per skewer or 1 per toothpick
11
For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl
12
Set aside
13
Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates
14
Brush scallops with oil and season with salt and black pepper to taste
15
Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total
16
Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature