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4552. magoseph - 3/4/2009 1:05:31 AM Try this, Ano!
Grilled Scallops With Roasted Red Pepper Sauce
Ingredients:
12 large scallops, (10/20 count)
1 large shallot, chopped finely
2 sprigs fresh thyme
2 cups white wine (500ml)
1 jar roasted red peppers (375ml) drained of liquid
splash champagne vinegar
salt and pepper to taste
1 tarragon sprig, torn
¼ cup chicken stock (60ml)
2 tablespoons of olive oil
salt and pepper to taste
chives for garnish
Method:
Place shallots, thyme and white wine into a pot over medium high heat. Simmer and reduce the mixture to ½ a cup.
Once reduced, strain the liquid into a blender. Add the roasted red peppers, vinegar, salt & pepper, and tarragon. Blitz until well pureed and return the mixture to the saucepan.
Add chicken stock and simmer of medium heat for 10 minutes.
Strain the red pepper sauce into a separate container and keep warm until time to serve.
Preheat barbecue to high heat.
Remove scallops from fridge and pat dry using paper towels. Place on baking sheet and drizzle with olive oil, salt and pepper.
Oil the grill liberally. Place scallops on direct high heat and cook for 2 minutes per side.
Plate a dollop of red pepper sauce, top with a scallop and garnish with chives.
C'est délicieux! 4553. anomie - 3/4/2009 1:12:32 AM That sounds great, Mago, but much too complicated for me. But you reminded me I have some sweet pepper infused olive oil I might brush the onions with on the grill. 4554. magoseph - 3/4/2009 3:46:07 AM It's a Bourdain one, I think, Ano. 4555. anomie - 3/4/2009 11:29:15 PM Onion report: They were gooood. I just grilled them and brushed them with roasted pepper flavored olive oil (thanks Mago!), and then roasted them in the oven for 5 minutes. They were sweet, and I liked the green parts too. Simple, but I had never done it before.
I used big green onions, (they were labled as boiling onions actually). I think small ones may have been overcome with the heat too quickly. 4556. thoughtful - 3/5/2009 6:58:26 PM 'wrapped with newspaper'
ugh! 4557. anomie - 3/5/2009 7:49:26 PM Yeah, that's what I thought. My plan was to use deli paper, but I didn't need it in the end. 4558. robertjayb - 3/6/2009 2:34:23 AM Awwww! New baby red Panda at Houston Zoo...
4559. thoughtful - 3/6/2009 6:28:42 PM you could use parchment paper i suppose.. 4560. wabbit - 7/17/2009 4:10:30 PM I wonder how thoughtful's house is coming along. Hopefully they are moved in by now. 4561. wabbit - 8/3/2009 12:43:45 AM 
My gray fox, taken about half an hour ago. She loves pizza crust.
4562. arkymalarky - 8/3/2009 7:51:19 PM How cool! S/he has a beautiful coat! 4564. arkymalarky - 8/4/2009 12:11:19 AM I just got the BEST houise cleaning for my birthday by a woman we already knew who did a FANTASTIC deep clean. I'm so excited. 4565. wabbit - 8/4/2009 12:24:43 AM Now that's a birthday present! Happy Happy!! 4566. arkymalarky - 8/4/2009 1:19:14 AM Thanks! It's really been a great one. 4567. judithathome - 8/4/2009 4:08:39 PM Did she find anything I'd left behind? ;-) 4568. judithathome - 8/4/2009 5:49:16 PM Speaking of which, I left my PJs on the rod on the second door in the upstairs bathroom. Just hold on to them, if you don't mind, and that will be fewer things to pack on the next trip. ;-) 4569. arkymalarky - 8/4/2009 8:52:04 PM And we have Keoni's Nike golf hat! And Spook evidently didn't leave anything--unprecedented for y'all to leave TWO things here and Spook get everything! 4570. arkymalarky - 8/7/2009 6:37:27 PM Judith, I was going to email but decided to post--we bought two nice little pot roasts and a bottle of allegra and I marianated them and used the left over cut veggies and made a batch of that tea and it was WONDERFUL. I ate the rest of those watermelon cookies for dessert! 4571. judithathome - 8/7/2009 7:27:41 PM Oh wow...that sounds really good. The best thing about pot roast: potatoes!
He hasn't even missed his golf hat...ha!
See, it's all his fault for going upstairs and bringing everything (ha!) down before I had a chance to pack. And triple check... 4572. Dubai Vol - 8/28/2009 6:32:48 PM A handy hint for anyone who never thought of it. Twice this week, I was in groceries selling nice round roasts cheaper than hamburger, so I gave a roast to the butcher and had him grind it up for me. No charge, leaner, fresher, and cheaper. The second one I had half ground up and kept half as a roast beef for Sunday.
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