Delicious kebabs from Italian chef Giuliano Hazan. "Occasionally, my father will go into the kitchen and prepare one of his specialties. One of these is a fragrant fresh-thyme sauce he pairs with grilled salmon. When I came across some beautiful fresh diver scallops at our favourite fish market, it occurred to me that my father's sauce would be great with grilled scallops. Sweet and delectable, scallops are particularly well suited to grilling, which creates a rich, caramelized crust while keeping the inside tender and moist, and the thyme sauce was indeed a perfect accompaniment."
2 tbsp fresh lemon juice
7-8 sprigs flat-leaf Italian parsley
3-4 sprigs fresh thyme
5 tbsp extra-virgin olive oil
1-1/2 lb. sea scallops
Freshly ground black pepper
2-3 tbsp fine dry breadcrumbs
Skewers for grilling
Step 1: Preheat a charcoal or gas grill.
Step 2: Put the lemon juice with 1 tsp salt in a small bowl. With a small whisk or a fork, mix thoroughly until the salt has dissolved. Chop enough parsley leaves to measure about 2 tbsp and enough thyme leaves to measure about 2 tsp. Add the parsley and thyme to the bowl. Add 4 tbsp of the olive oil and whisk until emulsified.
Step 3: Put the remaining olive oil in a separate bowl. Add the scallops, season with salt and pepper, and toss until coated with the oil. Add the breadcrumbs and toss again. Thread the scallops onto two parallel skewers (this prevents them from spinning around).
Step 4: Place the skewers on the grill and cook until firm and cooked through, 2-3 minutes on each side, depending on how large the scallops are. Transfer to a serving platter and serve with the parsley-thyme sauce on the side.
See more recipes from Giuliano Hazan.
Reprinted with permission from Giuliano Hazan's Hazan Family Favorites (2012 Stewart, Tabori & Chang).