Grilled Miso-Citrus Scallop Lollipops
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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
1⁄4 pound mixed greens
15 to 20 5-inch wooden skewers, soaked in cold water for 1 hour
- With a spoon scrape the gills from the mushroom caps. Set aside the caps.
- Toss the scallops with the marinade in a medium bowl. Marinate in the refrigerator for 2 to 3 hours.
- 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.
- 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.
- 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.
- 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.