vJRILLED GINGER-STUDDED SEA SCALLOPS with Chinese Parsley and Sesame Seed Sauce
There are a few options to consider here. First, the ginger that is "studded" into the scallops could be pickled ginger (see page 202). Second, you can pan-cook the scallops if grilling is a problem. Third, you could substitute for the Chinese parsley and sesame seed sauce anything from a chile-infused hollandaise to a rich garlic cream, or even a simple dab of wasabi and stir-fried vegetables. Here is the recipe, but the choices are all yours.
Serves 4
2 pounds jumbo sea scallops
'/2 cup peeled fresh gingerroot, cut into short, thin matchstick-size pieces
3 tablespoons extra virgin olive oil Sea salt and cracked black pepper to taste
3 large jalapenos, stemmed and seeded
4 garlic cloves, peeled
3 cups cilantro (Chinese parsley) leaves, washed
1 cup white sesame seeds, toasted
1 cup black sesame seeds, toasted
% cup rice wine vinegar
% cup dark roasted sesame oil
1 cup virgin olive oil
1. Using a small knife or skewer, puncture each scallop in 4 or 5 places and fill the holes with ginger strips. Toss the scallops in a bowl, pour the olive oil over them, and mix gently. Crack some fresh pepper over the scallops and allow to rest V2 hour or more.
2. While scallops are resting, make the sauce: Put the jalapenos, garlic, and cilantro leaves into a food processor and pulse 8 to 10 times. Add the sesame seeds and vinegar and pulse again. Scrape down the sides and, with the machine running, add the sesame oil and olive oil.
3. When all the oil is incorporated, season to taste and set aside until needed, covered and refrigerated.
4. Fire a grill to a hot temperature and grill the scallops to your liking. (I encourage you to try them medium rare.)
5. Gently warm the sauce over low heat, ladle it onto 4 warm plates, and top with the scallops. Serve.
A somewhat dry white wine would complement the sweetness of the scallops and offset the heat and astringency of the other ingredients. An Alsace Pinot Blanc or Early Harvest Riesling would be suitable.
VJRILLED TUNA
with Ginger, Scallion, Citrus,
and Black Bean Relish
/ like to briefly marinate many fish that I intend to grill. The marinade gently seasons the fish and helps to make it tender. Also, a citrus marination is a natural counterpoint to the grill's smoky-wood flavors. The following marinade is the one I use most often, and I also think that it complements the somewhat oriental feel of this preparation. Note that you must soak the black beans overnight.
Serves 4
MARINADE
3 cups light oil, such as safflower or
peanut
1 cup soy sauce
1 orange, cut in half and squeezed lightly
1 lemon, cut in half and squeezed lightly
1 lime, cut in half and squeezed lightly
2 bay leaves
BLACK BEANS
1 red onion, finely diced
3 stalks celery, finely diced 1 large carrot, finely diced
A 2-inch piece gingerroot, finely diced Olive oil to saute the vegetables
RELISH
'/г cup rice wine vinegar 1 cup orange juice
Ч2 cup stock reserved after bean preparation
1 whole black peppercorn 1 fresh fennel bulb or 1 tablespoon fennel seeds
6 cloves unpeeled garlic, slightly crushed
3 basil leaves
1 sprig fresh thyme
1 quart black beans, soaked overnight in water and then drained before cooking 1 bay leaf
1 gallon fish stock or water Sea salt and cracked pepper to taste
2 oranges, peeled and cut into clean
sections, reserve juices 4 seditions, cleaned and cut crosswise
into 'A-inch slices Four 7- to 8-ounce tuna steaks (yellowfin or big-eye are excellent varieties for the grill) lh cup roughly chopped cilantro leaves
1. Make the marinade: Whisk together the oil and soy sauce in a large bowl. Add the remaining marinade ingredients and stir thoroughly. Set aside.
2. Prepare the beans: In a very large pot, saute the onion, celery, carrot, and ginger over moderate heat in the olive oil until just tender. Add the drained beans. Add the bay leaf and stock or water and cook until beans are just soft. Season.
3. Strain off excess stock for another use and reserve Vi cup.
4. Prepare the relish: Combine the vinegar, orange juice, and reserved stock in a saucepan and reduce to lA cup.
5. Cut the orange sections into halves and combine them with the scallions, black beans, and reduced stock. Season to taste (more vinegar may be added).
6. Prepare a very hot grill and season it with oil. While the grill is heating, marinate the tuna 2 or 3 minutes; grill it to medium-rare.
7. Put the tuna steaks on warm serving plates and top the fish with the relish. Sprinkle with freshly chopped cilantro leaves and serve.
A White Graves or non-herbaceous Sauvignon Blanc would pull all the flavors in this dish together. If you prefer red wine with tuna (as I do) a Cotes-du-Rhone or Gigondas would work nicely.