Thursday, July 16, 2015

Rosie Goes A-Grillin'.

I'm grilling scallops today
and tarting them up with a pretty green basil purée
and a lovely strawberry gastrique.

Basil Purée
1 garlic clove
1 cup basil
1 TB Persian lime infused olive oil
2 TB Bertolli extra light olive oil
2 TB grated Parmesan cheese
pinch kosher salt
Mix all in processor until well-blended.

On to the gastrique...
What is a gastrique, you ask?
It's a sweet and sour sauce.
The primary flavor comes from fruit, along with some of the sweetness,
and the tartness comes from the vinegar.

Strawberry Gastrique

1/4 cup sugar
1 TB balsamic vinegar
2 TB cider vinegar
1/2 cup chopped strawberries
 In a small pan over medium low heat,
caramelize the sugar.
It will take 7-10 minutes for the sugar to melt.

Watch closely at the end.
This can end badly if you're not attentive,
in which case, the sugar will burn,
you have a crap pan to clean,
and you have to start all over in a perfectly dry pan.

When the sugar melts, pour in the vinegars
(There will be some spitting and steaming and clumping.
All normal.)
and stir until dissolved.
Stir in strawberries
and cook over low heat, stirring occasionally,
until reduced a bit.

My sugar is starting to dissolve.
 Pour in the vinegars.
Whisk to dissolve.

Drop in the strawberries.

I melted some unsalted butter,
tossed the scallops to coat,
and gave it a few grinds of pepper.

I grilled my scallops,
3-4 minutes on first side, maybe 2 minutes second side.
Grill the citrus slices along with the scallops.

Serve with basil purée and strawberry gastrique.
And a twist of roasted citrus.

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