Grilled Sea Scallops With Grilled Golden Beets, Cucumbers and Lime
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This is a bright, beautiful dish that can be quick and easy to pull together, especially if you bake the beets in advance. You make "salad" with onion, cucumber and grilled beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over them and drizzle with fruity olive oil. Finish with a shower of chopped sweet herbs, and you’re done!
MAKES: 4 Servings
PREP/COOK TIME: 1 1/2 hours
3 medium yellow beets
1 ½ pounds large dry-packed sea scallops (about 18 scallops)
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives
PREPARATION
Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool. (Beets may be cooked up to a day in advance.)
Slice the beets into 1/2 inch rounds and brush lightly with olive oil and a pinch of salt on both sides. Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Grill the beets for just long enough to leave grill marks on each side. You do not want to over cook them. Once grilled and cooled enough to work with dice them into 1/2-inch cubes.
Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don’t try to turn them until they are well browned or they’ll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Storage Beets may be cooked up to a day in advance.
Adapted from one of David Tanis' recipes.
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