Scallops, corn, and marinated golden beets on the grill -- ahh, summertime!The scallops are from Swan River on the Cape. This was my second attempt, the first time the grill wasn't hot enough so I had to cook them longer, and they wound up getting kind of dry. This time the coals were hot, so they came out beautifully! They were a delicious combination of sweet and smoky, and perfectly tender.
The corn was cooked in the husk, but peeled back first to remove the silk and coat with a small bit of butter, then folded back over the ear.
The beets are golden beets sliced and marinated in a mixture of balsamic vinegar, rosemary, herbes de provence, and minced garlic. I put them in a foil packet and cooked on the grill for maybe 1/2 hour. I flipped the packet over about halfway through, and wound up sort of steaming them as the heat got in through the packet folds and heated up the marinade.
No comments:
Post a Comment