Normally I only cook scallops in a pan. Seared, it’s the only way I really like them. But… the new grill. It’s shiny and novel, so much nicer than the 10-year-old grill it replaced. Larry did the grilling tonight. I was busy working on the side dish. Although with the side burner attached to the grill, I could have done everything outside if I had everything prepped.
I was surprised – I really liked the scallops this way. I think it had more to do with the avocado vinaigrette and cilantro pesto than the cooking method. And the corn and zucchini, what’s not to like about cheesy sauteed vegetables (although we never had anything like it in Peru).
The gelato comes out of another book I have checked out from the library. In fact, another book I suggested they buy. It’s delicious and tastes just like lemon poppy seed cake. The texture is a little off – chalky – but I’m pretty sure that’s because I accidentally let the base come to a boil. I’m looking forward to trying more recipes from this book. It might go on my “must buy” list.
- Grilled Sea Scallops with Avocado Vinaigrette and Jalapeño Pesto (Bobby Flay’s Grilling For Life, p. 84)
- Peruvian-Style Corn & Zucchini (SF Chronicle)
- Lemon-Poppy Seed Gelato (Making Artisan Gelato, p. 96)
