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Grilled Scallops with Rémoulade Sauce

Quite some time ago I posted my mother's recipe for Shrimp Remoulade. I admitted it was NOT a favorite of mine, but my mother made it every Christmas Eve and it became a family tradition. They all loved it. When my mother retired from the kitchen, I took over the cooking and the family insisted I keep the tradition alive. After my parents were gone and my children grown and not able to be here every Christmas, my days/years of making this dish were finally over. A sigh of relief here, although I now would trade making that dish just to have us all together every year.
So when I saw this scallop dish with rémoulade sauce, I was hesitant. After checking to make certain it was nothing like my mother's recipe (really sorry, mom), I decided to try it. It was absolutely delicious. I don't know how often you eat scallops (I love them), but this sauce would be wonderful on any shellfish. 

Grilled Scallops with Rémoulade Sauce
By Fred Thompson from Grillin' with Gas,  via Fine Cooking 

Ingredients for the Rémoulade Sauce:
1/2 cup good-quality mayonnaise
1 Tbs. capers, drained and minced 
1 Tbs. sweet pickle relish 
1 Tbs. finely chopped fresh tarragon 
1 Tbs. finely minced shallot  
1 tsp. tarragon or Champagne vinegar 
1 to 2 garlic cloves, minced 
1/2 tsp. Dijon mustard 
Kosher salt 
A good sprinkle of paprika 

Ingredients for the Scallops:
20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed 
Canola oil 
Kosher salt 
Freshly ground black pepper 
40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes) 

For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined. Refrigerate.

Brush each scallop on all sides with the canola oil and season with salt and pepper. Skewer your scallops. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the scallops over direct heat and cook for 2 to 3 minutes on one side, and then turn and cook for an additional 2 to 3 minutes. The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Don’t overcook the scallops. Serve the rémoulade sauce along with the scallops.

You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.


Tiramisu Ice Cream

Thought it would be fun to make the ice cream version of the classic Italian dessert, Tiramisu. Those of you who don't have an ice cream maker will be pleased to hear you can make it without one.
And surprise! It really did taste like Tiramisu! Very rich.....the bitter cocoa on top cuts that a bit. 
Completely divine and decadent! 

Tiramisu Ice Cream

From Drizzle and Dip

2/3 cup water 
¾ cup sugar 
250gms Mascarpone cheese 
250 gms of crème fraiche or sour cream 
1 tsp vanilla extract 
3 tsp instant coffee dissolved in 3Tbs hot water 
2 Tbs brandy or coffee liqueur  (I used Kahlúa )
90 gms soft ladyfingers, broken into small pieces 
cocoa powder for dusting

Bring the water and ½ cup to a boil and stir until the sugar dissolves. Set aside to cool and then refrigerate.Dissolve the coffee with the remaining water and sugar and allow to cool. 
Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and blend. 
Add the brandy or liqueur to the coffee mixture and set aside. 
If not using an ice cream machine: pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals. 
If you are using a machine: pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made. 
Line a loaf tin with cling wrap. 
Spoon the coffee/brandy mixture over the ladyfingers. 
Spread a third of the cream mixture on the bottom of the loaf. 
Scatter over half the biscuits and lightly press in. 
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture. 
Cover and freeze until set. 
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.


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