Grilled Feasts
One of the downsides of hotel living is that you don't get to cook for yourself. Now, one of the upsides is that I never have to make my bed or wash loads of laundry. So, you win some you lose some.
Over the past weekend, there was a lot of time spent in the kitchen and it was all to put some delicious eats in my belly. Although I love cooking for friends and family, there is something super satisfying about making a super tasty meal for one and then savoring it. Nobody judges how fast or slow I finish my meal, or in a more likely case, how much of it I spill on myself.
One of my favorite meals to make for myself {and a few others} is this CRAZY TASTY {yep, those capitals are required} summer scallop dish.
I made it for the first time when I lived in New Jersey for the summer and since then I've changed it up a little bit depending on circumstances. This week, I was a little extra hungry so I grilled up some corn to add to the "salsa". Excellent addition if I do say so myself.
Like all of my recipes, I don't follow amounts so bare with me :) but essentially this is what happens.
- Turn on the grill to medium heat and toss an ear of corn on the grill. I'm sure everyone has their own way of doing this, but I strip the corn of its protective husk and grill to my hearts content. I like to see the grill marks.
- Lightly salt and pepper some scallops and toss them in a little bit of olive oil - just enough to cover them. Put these babies on the grill, and just let them cook essentially until they have grill marks. Then flip, and repeat.
- While your seafood is grilling away, take care of the "salsa". For this bit of goodness, I use half an avocado per person and cut it up pretty small. Dice up the honeydew as well and cut your corn off the cob. Put these 3 ingredients in a bowl and drizzle lightly with olive oil {like a tablespoon per person}. Add the juice of half a lime and salt and pepper.
As a little bit of a timesaver, I bought honeydew melon that was already cut up at the store. Not everyone is a fan of honeydew and a whole melon tends to go to waste, so this was a good move in a few ways. This meal just makes me so happy when I cook it - its the perfect summer meal, but that doesn't mean I haven't made it in the winter :). This was actually the first time that I've cooked it on the grill, normally I do it on the stove but the grill was so much better.
The salsa bizness is SO TASTY and is slightly reminiscent of this glorious chicken that baby sister and I made a few months ago. A normal person {not me} will have an a little extra salsa if they follow the above recipe. I didn't because I promptly finished the whole thing and restrained myself from licking the bowl.
So here is the shopping list so you can also enjoy this tasty delight:
- scallops {like 5 per person}
- lime {1/2 lime per person}
- corn {a little less than an ear per person is fine}
- honeydew melon {3/4 cup diced-ish}
- avocado {1/2 per person}
- olive oil, salt, pepper
In the event you don't like my faux measurements, here is the link to the original recipe from Food & Wine magazine.
Baby Sister and I also had some tasty mussels on Sunday night a la the grill and I'll post that event later as well.
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