The best things happen unexpectedly.
After a weekend in Minnesota, followed by a week in New York City, and a weekend of being sick in Chicago, I quite honestly did not have enough time to put together a new article for today. Yesterday as I sat in my pajamas, downing DayQuil, I thought long and hard about what I was going to bring to the table today. I've already written about how to build your cookbook library (I just got my own copy of Mastering the Art of French Cooking, so this was my first idea), I've already talked about my trip to New York City... What it the world what I going to talk about? #bloggerproblems
Putting the task of writing today's blog post to the back of my mind, I began editing family portraits that I took for my cousin while in Minnesota. Filing the photographs away, I started browsing through the endless collection of photographs that I have developed over the past few years. Trust me, if you ever decide to start a website, be it food, fitness, or fashion related, you will acquire quite the collection of pictures. Be sure you have an extra external hard drive or two at your disposal. Much to my surprise, as I was looking through old pictures I fell upon a dish that I cooked last summer and seemingly forget to post. WHAT?! Shame on me...
Let me just say this....I am sitting here in Chicago, the date is February 1st, and it is winter. Do I want to be sitting inside eating soups and roasts? No, not really. What would I rather be doing? Sitting outside, soaking up the sun, drinking an iced cold beer, enjoying these grilled scallops with chimichurri. Nothing like a little wishful thinking to start off your week...
| Grilled Scallops with Chimichurri |
Recipe from Sam Tablot's The Sweet Life
1/4 cup ollive oil
1 tablespoon red wine vinegar
1 teaspoon sambal oelek chili paste
1 teaspoon agave nectar
grated zest and juice of 2 lemons
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup loosely packed finely chopped flat-leaf parsley
1/2 cup finely chopped fresh oregano leaves
1/4 finely chopped fresh mint leaves
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon Old Bay seasoning
1 dozen large sea scallops, preferably diver scallops
salt and freshly ground black pepper
- In a medium bowl, combine the oil, vinegar, sambal, agave nectar, lemon zest and juice, salt, and pepper. Whisk well until blended.
- Stir in the parsley, basil, oregano, and mint.
- Set aside at room temperature.
- In a large bowl, whisk together the oil, turmeric, cinnamon, and Old Bay seasoning. Add the scallops, mixing well to coat in the marinade.
- Cover the bowl with plastic wrap and refrigerate them for at least 30 minutes.
- Preheat an outdoor grill or stovetop grill pan to medium-high heat. Remove the scallops from the marinade and season them generously on both sides with salt and pepper.
- Grill the scallops until they are golden brown on both sides and firm to the touch, 2 minutes per side.
- To serve, arrange the scallops on a serving platter and spoon about 1/2 cup chimichurri on top.