Photo by Judith Hausman
Skewering with seasonal vegetables is a great way to stretch servings of expensive scallops. I keep the kabobs simple during this time of year: onion and yellow peppers threaded onto metal skewers. (Summer squash and cherry tomatoes will be ready to add soon.) I then briefly marinate them for about 30 minutes in orange juice and olive oil, the bases of a dressing (recipe below) that I pour over the finished dish.
Yield: about 3/4 cup
Orange-Olive Dressing for Grilled Fish
- 1 cup orange juice
- 1/3 cup olive oil
- 1 teaspoon sherry vinegar
- 1 teaspoon fennel seed
- 1 tablespoon fresh thyme leaves
- salt and fresh pepper, to taste
- 1/4 cup very small black olives (or chopped, pitted black olives)
In a small saucepan, simmer the orange juice to reduce it by about half. Cool.
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