-
1
Start by assessing the scallops at the fish store.
-
2
I usually inspect every one just to make sure that theyre all in perfect shapenot torn, and fresh with a sweet ocean smell.
-
3
If youre not convinced the scallops are at their peak, use shrimp instead.
-
4
Lay the scallops on a paper towel to drain any excess natural liquid; wet scallops do not cook well.
-
5
Soak 16 wooden skewers in water for 20 minutes or so.
-
6
Next remove the side muscle that connects the scallop to its shell.
-
7
Its not hard to miss; just pull it off with your fingers.
-
8
Line up 3 scallops in a row and thread 2 skewers through the sides, going all the way through.
-
9
Using 2 skewers gives the delicate scallops support and makes them much easier to turn.
-
10
Use sharp kitchen shears to trim off the excess wood from the sticks.
-
11
Put the scallop skewers on a large platter.
-
12
Preheat a gas or charcoal grill and get it very hot.
-
13
Take a few paper towels and fold them several times to make a thick square.
-
14
Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill.
-
15
This will create a nonstick grilling surface.
-
16
Cut the heads of endive in half lengthwise.
-
17
Brush with a little oil; season with salt and pepper.
-
18
Put the endive halves, cut side down, on the grill.
-
19
When they start to brown and caramelize slightly, turn them over with tongs.
-
20
Take them off the grill when they are somewhat softened but still holding together.
-
21
The endive should take 5 minutes per side.
-
22
Let the endive cool a bit, and move on to the scallops.
-
23
They take a few minutes to grill up.
-
24
Brush the scallops with oil; season with salt and pepper.
-
25
Put them on the hot grill for 3 to 4 minutes per side until they have a nice char.
-
26
Scallops are a little delicateif one seems to stick dont try to pull it up, you will tear the damn thing.
-
27
Give it 30 seconds and then try again.
-
28
Remove the scallops from the skewers.
-
29
To put it all together, split the cooled endive halves lengthwise into wedges and put them in a bowl with the cantaloupe, mint, chile, green onions, and sugar.
-
30
Squeeze the lemon juice over and then drizzle with a 3-count of olive oil; season with salt and pepper.
-
31
Toss gently to mix everything together.
-
32
Add the scallops and carefully toss with the cantaloupe and endive, finishing with several turns of freshly ground black pepper.
-
33
Serve 4 to 6 scallops per person with a cold glass of sauvignon blanc.
