The post Grilled Scallops Lemony Salsa Verde appeared first on Florida Girl Cooks.
]]>Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy!
Grilled Scallops Lemony Salsa Verde
Ingredients
Lemony Salsa Verde
½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)
Scallops
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
Prepare
Lemony Salsa Verde
1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
Scallops
1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
3. Using a fish spatula or your hands, place scallops on grill, flat side down.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.
- Lemony Salsa Verde
- ½ lemon (with peel), seeded, chopped
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- ¾ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- ¼ cup chopped fresh chives
- Fresh lemon juice (optional)
- Scallops
- 2 tablespoons vegetable oil, plus more for grilling
- 12 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- Lemony Salsa Verde
- Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
- Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
- Scallops
- Prepare grill for medium-high heat; oil grate.
- Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
- Using a fish spatula or your hands, place scallops on grill, flat side down.
- Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
- Serve scallops topped with Lemony Salsa Verde.
The post Grilled Scallops Lemony Salsa Verde appeared first on Florida Girl Cooks.
]]>The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.
]]>So after this experience salmon wins and let’s just say that my small Foreman grill has been demoted and the Le Creuset skinny grill now takes it’s place in the kitchen.
Now moving on to what can be the more intricate part of creating this dish let’s talk about smoking the tomatoes. In class they introduced a poacher, which tends to be primarily used for cooking/smoking fish. They filled a thin layer of applewood chips at the bottom of the poacher, placed the metal tray with holes next, and placed the tomatoes on top. The holes allow the applewood chips to breathe through, thus smoking the tomatoes. Being that I have a possibly near kitchen tool hoarding problem I opted out of buying a poacher and decided to make my own. I took a large skillet, lined the bottom with a round piece aluminum foil and placed the applewood chips on top. I did this first step to avoid staining my skillet with the burnt applewood chips. From here I created a similar round piece of aluminum foil except I gently poked holes into it to mimic the inner tray of the poacher from class. I turned up the heat, placed the tomatoes on top, covered the skillet with a lid, and let the process of smoking begin. Voila! It came out just like the tomatoes we made in class. Discard the apple wood chips when you’re done. See my pictures below for an example of the wood-chips set-up. The rest is history! Well, at least it’s in the directions below so please consult with those…haha! 
Fire up your grill one last time and enjoy this savory grilled salmon with smoked tomato vinaigrette before summer comes to a close!
Grilled Salmon with Smoked Tomato Vinaigrette
Ingredients
Vinaigrette
Applewood Chips (not for consumption)
1 pint cherry tomatoes
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
1 tsp chopped thyme leaves
1 tsp light brown sugar
kosher salt and freshly ground black pepper
Salmon
4, 5 oz. salmon fillets, skin on, bones removed
2 tbsp canola oil
kosher salt and freshly ground black pepper
Prepare
1. Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
2. Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
3. Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
4. In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
5. Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
6. Brush salmon filets with canola oil and season both sides with salt and pepper.
7. Place salmon filets skin side down and grill for 3 – 4 minutes.
8. Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
9. Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.
- 4, 5 oz. salmon fillets, skin on, bones removed
- 2 tbsp canola oil
- kosher salt and freshly ground black pepper
- Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
- Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
- Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
- In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
- Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
- Brush salmon filets with canola oil and season both sides with salt and pepper.
- Place salmon filets skin side down and grill for 3 - 4 minutes.
- Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
- Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.
The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.
]]>The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
]]>Steak with Kiwi, Orange Juice, and Nathan’s Mustard Marinade
Ingredients
4 New York sirloin steaks
5 kiwis, peeled
1/4 cup orange juice
4 tablespoons of Nathan’s Mustard
1 tbsp of Sicilian sea salt (grey sea salt works too)
Prepare
1. Peel and slice kiwis.
2. Place all ingredients in a blender and blend for 2 minutes or until smooth.
3. Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
4. Grill your steaks to your taste and top with kiwi slices.
- 4 New York sirloin steaks
- 5 kiwis, peeled
- 1/4 cup orange juice
- 4 tablespoons of Nathan's Mustard
- 1 tbsp of Sicilian sea salt (grey sea salt works too)
- Peel and slice kiwis.
- Place all ingredients in a blender and blend for 2 minutes or until smooth.
- Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
- Grill your steaks to your taste and top with kiwi slices.
The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
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