Nibbles for six

Cantonese cooks have devised this master marinade for “quick-pickling” vegetables such as carrots, cucumbers, or turnips. You can re-use the marinade by adding more vegetables.

8 slices fresh ginger, about the size of a quarter, smashed with the flat edge of a knife or cleaver

1 cup clear rice vinegar

1 cup sugar

1 ½ pounds package baby carrots

¾ pound parsnips

1. Mix together the ginger, rice vinegar, and sugar in a large bowl, stirring until the sugar dissolves.

2. Peel the parsnips and roll-cut into ½-inch sections, cutting the vegetables, on the diagonal, rolling half a turn, and cutting again. Cut the thicker section of the parsnip in half. Add the pieces to the bowls with the carrots and toss lightly to coat. Cover with plastic wrap and refrigerate for several hours, tossing occasionally or overnight for more flavor. Serve chilled. (These will keep for at least 1 week in the refrigerator.)

© Nina Simonds 2008.

Grilled Sea Scallops With Spicy Green Sauce

The green herb sauce in this dish is our spin on Moroccan charmoula, which is typically served with seafood. We love it not just because it’s delicious, but also because it’s a perfect example of how strong, aggressive flavors can match up very well with seafood, promoting the subtle flavor of the fish rather than overpowering it. To expand the concept, we enliven the large sea scallops we use here with a cumin-coriander crust.

Serves 4

2 lbs (900g) large sea scallops (about 24 scallops)
¼ cup olive oil
2 tablespoons cumin seeds
1 tablespoon ground coriander
1 tablespoon paprika
Kosher salt and freshly cracked black pepper to taste

For the sauce:
¾ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh parsley
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic loves, peeled
1 teaspoon red pepper flakes

Build a fire in your grill. When the coals are ignited, the fire has died down, and the temperature is hot, you’re ready to cook.

Combine all of the sauce ingrediencts in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.

Combine the scallops, olive oil, cumin, coriander, paprika, and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients. Put the scallops on the grill over the coals and cook until just opaque through (3-4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is opaque all the way through.

To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.

© 2008 Grill It!: Recipes, Techniques, Tools by Chris Schlesinger & John Willoughby

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