Grilled Sea Scallops with Lemon Tarragon Vinaigrette by Tom
Last Christmas, our kids gave us a gift certificate to the New York Wine & Culinary Center in Canandaigua, New York. We had taken a knife skills class there several summers ago, and we were both very impressed with the physical location as well as the quality of our instructors. So receiving this gift certificate to attend a class was a welcomed gift.
What we were able to sign up for was a class on preparing and cooking scallops. We both love scallops but principally only prepare them in a skillet with hot oil with no prior preparation. What we were looking for were both other preparations as well as cooking techniques. We were not disappointed as we learned several new approaches to cooking scallops as well as several different recipes to try.
Grilled Marinated Sea Scallops with Lemon Tarragon Vinaigrette
1/2 pound sea scallops - dry and roughly U8 - U10 in size (U8 means roughly 8 scallops to the pound)
1 tablespoon lemon zest
1 tablespoon fresh tarragon, chopped
2 tablespoons white vinegar
Salt and black pepper to taste and to season the scallops prior to grilling
1/2 cup extra virgin olive oil
light vegetable oil to coat the grill grates
The second new technique for me to learn was the proper method of "oiling the grill grates". Our chef instructor told us the easiest way to do this was to take an old dish towel that you are willing to sacrifice, roll it and put a couple of rubber bands around it to keep it tight. Next using a light vegetable cooking oil, coat the top of the rolled towel.
Thanks to the kids for the culinary experience gift certificate! We really enjoyed our experience, and the scallops.