This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.
Steaks, burgers and chicken are probably the three most common things you’ll find on the grill. But what about grilling your salad? We’ve already tried a grilled Caesar salad with Romaine lettuce hearts, but this grilled scallop salad is a little different.
When I started thinking about all the different things that can go on the grill and also would be great in a salad, my list started to grow. Just think about it—romaine, radicchio, summer squashes, asparagus, peppers, tomatoes, eggplant, mushrooms, etc. Then all the different proteins that taste great grilled—fish, shrimp, octopus, steak, sausage, pork, chicken, game, tofu, etc.
Then I wondered about making a craft grilled vinaigrette dressing. Now, crafting a salad dressing can be a little more work, but that work pays off.
This recipe was built around the functionality of the SABER® grill. You can really dial up or down the temperature as needed. The scallops actually sear and the bacon browns perfectly with the Saber’s high heat. The onions brown and only expertly char with the Saber’s modular heat. This is a recipe where the Saber® grill really shines!
This fine dining salad that could be great as an appetizer or ideal as a main course if it is doubled in size. As it is written, this grilled scallop salad yields about four appetizer portions.
Note: This recipe is not a strict recipe. So if you want to add to it or take from it, you can. But, what I guarantee you is that you will be the talk of the town if you go through all the steps and make this grilled salad.
- 12-16 oz. large (U-10 or 10-20 count) dry-pack scallops
- 1 zucchini, cut lengthwise into ¼-inch slices (at least 4 slices)
- 2 Belgian endive, cut in half lengthwise
- 1-2 ears of fresh corn, husked
- 3.5 oz. package of fresh enoki mushrooms, tough bottom inch removed and then broken into 4 “bunches”
- 4 slices high-quality bacon
- 1 Italian plum tomato, cut into dice
- Assorted salad greens
- Olive oil
- Salt and pepper
- Grilled Vidalia Vinaigrette (recipe below)
- Brush the zucchini, endive and corn ears with oil. Season with salt and pepper. Over high heat grill them. For the zucchini and endive, the goal is to get grill marks as quickly as possible so as to keep them slightly crisp. For the corn, it may be necessary to lower the heat slightly so as to cook the corn and get a slight char. When the vegetables are done, remove them from the heat.
- Once the corn is cool enough to handle, cut the kernels from the ear using a chef knife. Then combine the corn and the diced tomato.
- Wrap each bundle of enoki mushroom tightly with a slice of bacon. Try to leave some of the enoki mushrooms sticking out from the bacon.
- Dry the scallops very well. Season them with salt and pepper, and then brush them with olive oil
- On hot grill, cook the scallops and enoki mushroom wraps. Cook the scallops on both sides being sure to quickly develop grill marks without overcooking them. For the enoki wraps, be sure to cook them on all sides so as to brown and crisp the bacon. When done, remove from the heat.
- Brush the Belgian endives with the vinaigrette. Then brush one side of each zucchini strip with vinaigrette. Wrap the zucchini (vinaigrette side toward the endive) around the endive half.
- In a bowl, toss the salad greens with a small amount of vinaigrette.
- To arrange the plate, put a small pile of greens on one side of the plate. Lean the Belgian endive/zucchini on the salad. Place the scallops on the other side of the plate. Lean a bacon enoki wrap on them. Sprinkle the diced tomato/corn mixture and additional salad greens around the plate. If desired, additional vinaigrette can also be drizzled on the plate.
Tip:The dry pack of scallops is critical as it means that the scallops have not been soaked in a brine and thus grill extremely well
Grilled Vidalia Vinaigrette
Note: This recipe will make more than is needed for the above recipe. Simply store additional vinaigrette in the refrigerator until needed.
- 2 Vidalia onions, peeled, cut into ½-inch slices, and brushed with olive oil
- ½ cup malt vinegar
- 1 Tablespoon balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 Tablespoons water
- ½ cup extra virgin olive oil
- Place the onion slices on a moderately hot Saber grill. Cook until the onions are soft and well-caramelized. Try not to get the onions too black as this will turn the vinaigrette bitter. Remove the slices from the grill and let cool.
- Place the onions and all the remaining ingredients in a blender. Process until smooth.
- Remove and refrigerate until needed.