Recipe of the week
To me, grilled seafood with lemon, olive oil, and herbs is “a food version of music’s basic blues progression,” said Elie Krieger in The Washington Post. A simple Mediterranean-born formula, it “lends itself to possibilities for riffing”—and makes cooking fun. Below, scallions wedged between plump scallops add “an extra element of taste, texture, and beauty.” Use your best olive oil here, because “that luxe, nuanced flavor is a cornerstone of the dish.”
Grilled scallops with lemon-herb drizzle
3 tbsp extra-virgin olive oil • 1 tsp finely grated lemon zest and 1½ tbsp lemon juice • ½ tsp dried oregano • 2 tbsp chopped fresh parsley leaves • 16 scallions • 1¼ lbs large scallops (about 12) • ⅛ tsp kosher salt • ¼ tsp freshly ground black pepper
• Whisk together 2 tbsp oil, lemon zest, lemon juice, and oregano. Stir in parsley. Trim scallion roots and greens, leaving about an inch of the white and light-green part. (Save greens for another use, if desired, such as in a salad.)
• Thread scallops and scallions onto four skewers, alternating them on each skewer. Brush scallops and scallions on both sides with the remaining oil. Season with salt and pepper.
• Preheat a grill pan on the stove over medium-high heat. Add scallops and cook for 5 to 6 minutes total, until grill marks have formed and scallops are no longer translucent, turning them over once. (Scallops can also be cooked on an outdoor grill using bamboo skewers soaked for 30 minutes prior to using.) Drizzle scallops with lemonherb mixture and plate. Serves 4. ■