Recipes | Grilled Scallop, Cauliflower & Radicchio Kebob
Suggested Pairings | Callaway 2005 Special Selection Viognier

Notes:

This is a great summer dish, satisfying without being heavy….at Meritage, we serve it with a bright tarragon sauce and a crisp haricot vert salad.  The tarragon aioli is a great sauce for any grilled meat, fish, or vegetable and the haricot vert salad eats well by itself or as a side dish.  At home, enjoy the kebob as you wish, grill it and enjoy with a green salad or for a more complete meal accompanied with anything from saffron rice to roasted potatoes to fresh vegetables.


Ingedients:

Scallop Kebob 
Quantities reflect per skewer
2 ea U-10 Dry Pack Scallops (Buy scallops that are free of chemical additives, natural is the way to go)
3 ea Cauliflower Florets, blanched 2 minutes and shocked in ice water
2 pieces Radicchio (Cut1 x 1 pieces)
10 “ bamboo skewers
Olive Oil
Salt and Fresh Ground Pepper

Tarragon Aioli
¼ cup Chopped Fresh Tarragon
3 tbsp Dijon Mustard
2 tbsp Rice Wine Vinegar
Juice of 2 Lemons
2 Garlic cloves minced finely
1 egg yolk
1 qt salad oil
Salt and Fresh Ground Pepper

Haricot Vert Salad
Haricot Vert, blanched 1 minute and shocked in ice water (haricot vert are thin, tender green beans, requiring minimal cooking, other beans substitute well, but need to be cooked differently)
1 Shallot, sliced thin
Extra Virgin Olive Oil
Lemon Juice
Salt and Fresh Ground Pepper

Directions:

1) First, presoak the bamboo skewer in water, also have a grill preheated and oiled ready to go. Assemble the skewer in this order:  cauliflower, scallop, radicchio, cauliflower, radicchio, scallop and cauliflower.

2) Brush kebob lightly w/ olive oil and season to taste.  Grill the kebob 2-3 minutes, turn once and cook 2-3 minutes more. The scallops shouldn’t be cooked well done to fully appreciate their flavor, and the cauliflower and radicchio should slightly char.  Make sure the grill is good and hot and well oiled, before you cook.

3) Making the aioli entails this:  In a mixing bowl incorporate everything except the oil.  Next drizzle the salad oil into the bowl while beating the mixture w/ a whip.  The finished aioli looks like a mayonnaise (because it is). Adjust the seasoning as desired.  Will hold well refrigerated, and can be made ahead of time.

4) The salad is simple, toss all the ingredients in a bowl and season as you like.  Also can be made ahead of time.