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Date Posted: 05:18:01 06/22/05 Wed
Author: Pat
Author Host/IP: c-24-4-141-83.hsd1.ca.comcast.net / 24.4.141.83
Subject: grilling class

The grill class was really fun last night. It was fun moving from inside the classroom to outside as we gathered around the 2 grills to watch and learn new techniques. Jamie Purviance was a great instructor, I really learned a lot. It was fun watching him grill on a cedar plank....that's not something I've done before but can't wait to try it myself. And one doesn't need to pay a huge hunk of money for those pricey cedar planks in cooking stores. You can simply go to a lumberyard and buy it. Just make sure it's untreated, and try to find one that's especially thick. That way you can use it several times (like up to 6 or 7 he said).

Everything he made was good but I especially liked this scallop dish. The tomatillo sauce was excellent!!! and I think it would go with other seafood as well, like shrimp and maybe halibut (either whole or skewered chunks). You can view a photo of it here:
http://realgrilling.com/rec_scallops.html

Marinated Scallop Brochettes
with roasted tomatillo salsa

Prep Time: 30 minutes
Marinating time: 1 hour
Grilling Time: 10 to 12 minutes

Marinade
3 tablespoons extra virgin olive oil
1 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

24 large sea scallops, about 1-1/2 ounces each

Salsa
1 small yellow onion, cut crosswise into 1/2-inch slices
Extra virgin olive oil
8 medium tomatillos, about 1/2 pound total, husked and rinsed
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

1. To make the marinade: In a medium bowl, whisk the marinade ingredients.

2. Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.

3. To make the salsa: Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over Direct High heat until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.

4. Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the salsa.

Makes 4 servings

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