GRILLED
MISO-CITRUS SCALLOP LOLLIPOPS
Coming up
with a great hors d’oeuvre can be a challenge. You need something
delicious that can also be picked up and enjoyed without mess. These
scallop lollipops—so called because the skewered portobello-wrapped
scallops resembles the candy—are just the thing.
The idea for
these came after a visit to the Minnesota State Fair, where I first saw
mac and cheese on a stick (skewered chunks of the casserole breaded and
fried), among other brochette innovations. A little East–West
refinement of traditional bacon-wrapped scallops (the portobellos
replace the meat) resulted in these bites, which also make a fine
starter when served atop some dressed greens.
Soak the
wooden skewers in cold water for 1 hour before grilling.
Makes 15
pieces; serves 3 to 5 as a first course
-
2 large
portobello mushrooms, stemmed
-
1 pound
medium sea scallops
-
2 cups
Miso-Citrus Marinade
-
2
tablespoons grapeseed or canola oil, plus 1⁄4 cup more, if
needed
-
Kosher
salt and freshly ground black pepper to taste
IF SERVING
AS A FIRST COURSE
1. With a
spoon scrape the gills from the mushroom caps. Set aside the caps.
2. Toss the
scallops with the marinade in a medium bowl. Marinate in the
refrigerator for 2 to 3 hours.
3. Prepare a
grill, heat to hot, and spray the grid with nonstick cooking spray.
Alternatively, heat a grill pan or large sauté pan over high heat.
4. Lightly
rub the portobellos with 2 tablespoons of the oil and season with salt
and pepper. If using a pan, add 2 additional tablespoons of oil and
swirl to coat the pan. Grill or sauté the mushrooms, turning once,
until brown, 8 to 10 minutes total. Transfer the mushrooms to a medium
bowl and cover with plastic wrap so the mushrooms can steam to complete
their cooking, about 15 minutes. Cut the mushrooms into 1⁄4-inch-thick
slices.
5. Remove
the scallops from the marinade and wipe to remove excess marinade.
Encircle each scallop with 1 or 2 portobello slices then insert a skewer
through the center to make a “handle” and hold the mushroom in
place. Place 2 scallops on each skewer. If using a pan, reheat over high
heat, add the remaining 2 tablespoons of oil, and swirl to coat the pan.
Lightly pepper the scallops and, working in batches, if using a pan,
sauté the lollipops, turning once, until the scallops are cooked, about
3 minutes per side. If using a grill, grill until the scallops are
cooked through, turning once, about 2 minutes on each side.
6. If
serving as an hors d’oeuvre, arrange the lollipops on an oval platter.
To serve as a starter, divide the greens among 4 plates. Top with the
lollipops, squeeze the juice from the lemon over the lollipops, and
serve.
