Scallop skewers to impress backyard barbecue guests
Grilling is a passion shared by millions of people across the globe. For some, there’s simply no better way to prepare meals in summertime than to do so over an open flame.
Recent years have seen many people expanding their culinary horizons beyond traditional grill fare like hamburgers and hot dogs. Indeed, there’s no shortage of options for grilling afficionados looking to expand their repertoire. Those with an affinity for seafood might enjoy this recipe for grilled diver scallops and fall vegetable shish kebabs with hazelnut brown butter, courtesy of John Holl’s “The American Craft Beer Cookbook.”
Grilled diver scallops and fall vegetable shish kebabs with hazelnut brown butter
Makes four servings
12 large diver scallops
Four fennel bulbs, trimmed, cored and diced into 1 1⁄2-inch cubes
Four large parsnips, peeled and diced into 1 1⁄2-inch cubes
One medium butternut squash, peeled, seeded and diced into 1 1⁄2-inch cubes
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
One 12-ounce can Oskar Blues Mama’s Little Yella Pils, or similar beer
Eight skewers
1 cup (two sticks) unsalted butter
1 tablespoon toasted hazelnuts, finely chopped
1. Remove the scallops from the refrigerator and let them rest until they’ve reached room temperature. Prepare a medium fire in a gas or charcoal grill. If using charcoal, arrange the coals in a thin layer to evenly control the heat.
2. Combine the fennel, parsnips and butternut squash in a large bowl and toss with 1 tablespoon of the olive oil. Transfer the vegetables to a cast-iron skillet (or another grill-safe pan), season with salt and pepper, and place the pan on the grill. Cook with the lid closed stirring occasionally, until the vegetables are a light golden brown, about 25 minutes.
3. Remove the skillet from the grill and deglaze with 1⁄4 cup of the beer. Remove the vegetables from the skillet and let cool for five minutes. Reserve any drippings in the skillet for later.
4. Using two skewers for each shish kebab, alternately thread the scallops, fennel, parsnips and butternut squash onto the skewers.
5. Season the kebabs with salt and pepper and lightly coat with the remaining tablespoon of olive oil. Grill the kebabs, turning once, until you’ve reached the desired level of doneness for the scallops, about five minutes per side for medium. Set aside and tent with foil while making the sauce.
6. Return the skillet to the grill; add the butter, hazelnuts and remaining 1 1⁄4 cups beer to the vegetable drippings. Cook, stirring occasionally, until the butter is melted and lightly browned.
7. Transfer the kebabs to a serving plate, pour the brown butter sauce over the scallops and serve immediately.
A few beers to try with this recipe:
• Lagunitas Pils
• Oskar Blues Mama’s Little Yella Pils
• Samuel Adams Noble Pils
• Saranac Bohemian Pilsner
