Spiedini di capesante

Wood Grilled Bay Scallops from New Bedford cooked on a Rosemary Branch and Served with Green Beans, Roast Tomatoes and Lemon Oil

Recipe Courtesy of CinCin Executive Chef Andrew Richardson

Serves 4

INGREDIENTS

Lemon Oil
Rind of 3 lemons (no pith/white)
45 mL lemon juice
210 mL grape seed oil/canola oil
2 Tbsp olive oil
½ tsp salt
Wood Grilled Bay Scallops from New Bedford cooked on a Rosemary Branch and Served with Green Beans and Roast Tomatoes
12 large fresh scallops
4 branches of rosemary
8oz green beans (2oz per person)
4 large field tomatoes
1 clove of garlic
4 sprigs of basil
4 sprigs of thyme
salt/sugar/olive oil
lemon oil (recipe to follow)

METHOD

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Lemon Oil

Blend all of the ingredients together and pass through a fine sieve. Set aside.

Wood Grilled Bay Scallops from New Bedford cooked on a Rosemary Branch and Served with Green Beans and Roast Tomatoes

Gently skewer the scallops onto the rosemary branches and then place in the fridge and allow the flavors to develop for at least 2 hours before cooking.

Preheat oven to 220F/110C. Cut the tomatoes in half horizontally and place cut side up on a baking sheet. Sprinkle with the salt and sugar, and then drizzle with olive oil and scatter the herbs over the top.

Slice the garlic into 8 slithers and place one slice on each half of the tomato. Place in the preheated oven and slow cook for 2 ½ hours. Remove from the oven and reserve.

Bring a pan of salted water to a boil and cook the green beans for 3 minutes. Refresh in iced water.

Preheat a wood fired grill/barbecue. Remove the scallops from the fridge, dress with a little olive oil and season with the salt. Grill for 4 minutes, turning occasionally.

Meanwhile reheat the beans in a little olive oil and water. Season with a pinch of salt and then gently warm the reserved tomatoes until just above room temperature.

Place the tomatoes on one side of the plate and the beans on the other. Place the scallops on top of the beans and drizzle with the lemon oil. Season with a pinch of salt and drizzle some olive oil over the plate and serve. Enjoy!