Grilled Scallops with Barbecue Sauce and Baby Arugula
December 6, 2011
Earlier today Chef Sam Talbot shared his technique for turning out perfectly grilled scallops and now he’s back with the recipe so you can try it out at home!
One dozen large sea scallops (called u-10’s)
3 Tbsp olive oil
Zest of one lemon
Juice of one lemon
Fresh pink peppercorn, in a mill
One tsp ground espresso
1 Tbsp Truvia® Spoonable (or 4 packets)
8 ounces of baby arugula (or baby spinach)
2 Tbsp canola oil
4 cloves garlic, coarsely chopped
1 Tbsp mustard seeds, toasted
1 Tbsp fennel seeds, toasted
2/3 cup Dijon mustard
2 cups ketchup
1/4 cup ancho chili powder
2 Tbsp paprika
1 large or 2 small oranges, zested and juiced
2 canned chipotle chiles in adobo, chopped
2/3 cup cider vinegar
2 Tbsp Worcestershire sauce
1/4 cup Truvia® natural sweetener spoonable (or 14 packets Truvia® natural sweetener)
1/3 to 2/3 cup water (add as needed to desired consistency)
Kosher salt to taste
Note: This recipe makes a large batch of barbeque sauce. Make a half batch for a single meal, or make the whole batch and try it out on other grilled meals.
Rinse the scallops, remove the “beard” from each, and pat dry with paper towel.
Mix the marinade and coat the scallops well. Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.
Directions for Assembly
Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad. Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.
Heat the oil on medium-high heat in a 4-quart, heavy bottom sauce pan. Add the seeds, shallot and garlic and cook for about two minutes. Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes. Let cool and blend well in a blender. Store refrigerated.