Perfectly grilled scallops pair beautifully with the subtly sweet notes of fennel.
Serves 4
WINE PAIRING: 2007 Ferrari-Carano Chardonnay, Alexander Valley
Ingredients
- 24 sea scallops (about 1 ¼ pounds), tough muscles removed
- 2½ tablespoon olive oil plus more for the grill
- course salt and freshly ground pepper
- 1 bulb fennel, core and trimmed, reserve the fronds for the pasta
Directions
Heat grill to medium-high. Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. Slide 6 scallops onto each of 4 small skewer. Season with salt and pepper.
Cut fennel bulb in half lengthwise, cut out the core and slice crosswise into ¼‑inch-thick slivers. Toss with remaining ½‑tablespoon oil, and season them with salt and pepper.
Heat an oil slicked skillet until quite hot. Do not use too much oil. We are not frying the fennel. Then add the fennel in as close to one layer as possible. Let it sit undisturbed until it begins to brown. Then stir the pan and cook until the fennel wilts about 5 minutes.
In the meantime, place skewers on grill over direct heat. They should sizzle. Grill on one side until the scallops develop golden brown grill marks, about 1 to 2 minutes. Then turn them once and continue cooking another minute or so longer. They just be barely cooked through and rare. Remove from grill and allow them to rest 2 or 3 minutes.
Remove scallops from skewers. Serve warm with the fennel and linguine.
I love Gimlets. Read about it in The Long Goodbye and I had to have one. But it was Terry Lennox’s drink, not Marlowe’s, and it was him who made the comment about how to make them. He also said “Alcohol is like love. The first kiss is divine, the second is intimate, and the third is routine. After that you just take the girl’s clothes off.”
I don’t want to cause trouble but you could also try a Richmond Gimlet if you don’t want to use any Rose — http://www.jeffreymorgenthaler.com/2004/the-richmond-gimlet/
If you are feeling adventurous, I recommend you try using only lime juice and sugar syrup (make your own simple syrup, don’t use the high fructose corn syrup version)
I’m feeling a bit o’ the scurvy comin’ on, mate! Fetch me a gimlet and a screwdriver just for good measure.
Great background story. I love food history like that.
I have to admit that I’m far more familiar with Rose’s very fine lime marmalade than with their lime cordial (which is what I, too, would call it). Given how fond I am of having a slice of lime grace my g&t, it’s a wonder that I haven’t had a gimlet though (or maybe I have and I just don’t recall, which is entirely possible). I like the many possibilities you present here, though I think Sup’s own twist would be the one for me.
I can’t believe I’ve never had a gimlet, especially since gin is my drink of choice!
Just finished reading the book and Julie and her husband are forever drinking Gimlets. I’ve never had one, but now they seem to be everywhere I turn. Sound yummy and I love the color…
wow that’s an awesome looking cocktail, I love how vibrant it is too!
I happened to read that Plymouth gin is Nigella Lawson’s preferred gin, so I thought I’d try it. It is lovely. Also, the Brits do still call Rose’s lime juice a “lime cordial” Mix it with club soda and wedge of lime, it’s a quite sophisticated non-alcoholic sip.
🙂
HOLY MOLY!! That is one heck of a drink with one heck of a brilliant color! Freaking impressive!!!
I will admit I have never tried this drink, and a recent drink post by you sent me on a hunt to try it, so I might have to try this. The gin & tonic…well, I have had it, but maybe the right bartender could sway me to its side *hint hint*
I have never tasted a gimlet but all three versions sound wonderful — perhaps a gimlet ‘flight’ is in order. You specify Plymouth gin in The SippitySup Lime Gimlet; how would you compare it to Bombay Sapphire and Hendrick’s (the two my husband usually buys)?
As much as I loved your soups, I’m liking this shift to refreshing libations!
I think I may just go out and get me some gin! Oh, look it’s time for happy hour. 😉 Perfect timing!