Grilled Scallops with Blood Orange, Pine Nut and Spinach Salad

March 25, 2006

After a full week of menus, and a Sunday brunch of Eggs Scandia with Dill Potato Croquettes, we were slightly stuffed so we opted for a light dinner after arising from comas by the fire.

I started by dusting the scallops with spicy Hungarian paprika, sea salt and fresh cracked green peppercorns, then drizzled them with sicilian olive oil. Correction, I started by pouring 3 glasses of the dill, coriander, lemon and white peppercorn aquavit left over from Friday afternoon's gravlax party. More on that later.

The scallops got to know the oil and spices for about an hour while we fired up the grill in the granite top island at the spacious Larchmont Estates. Meanwhile, I cut the rind and pith from 2 blood oranges, sliced the meat from the membrane and squeezed the juice from the remnants. Jennifer made a vinagrette with 1/3 t tarragon mustard, 1 shallot, 1 t redwine vinegar and the blood orange juice. She mixed these ingredients together, added a pinch of sea salt, 2 turns of the peppermill and whisked in 1/4 cup Umbrian olive oil (the really good stuff that you never heat). I grilled the scallops for about 2 minutes per side until they were barely set, tossed the spinach and pinenuts with the vinagrette and Daniel filmed the entire thing with stills (see link below) while I plated the meal and we devoured it with a bottle of Nero D'Avola.

We nibbled a piece of morbier while preparing hungarian crepes stuffed with creme fraiche, bourbon soaked cherries and pistachios. They were delicious warm and I proceeded to finish off the 114.3 proof small batch bourbon that the cherries were soaking in. (David, I would suggest that you cut this in half with sparkling mineral water before you offer this to the young lady. She'll be yours in short order after a few sips of this concoction.)

Notes: The bourbon was complements of one Oonie Chase. The morbier was by Mons from Murray's. The crepe recipe was adapted from Daniel's grandmother and a pocket sized cook book of Hungarian recipes.

The evidence


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