From Richard Olney’s Simple French Food Cookbook
I love the French translation of this seemingly simple grilled dish: ‘Brochettes de Saint-Jacques et Concombres a l’Aneth.’ Sounds complicated, but actually it is simply marinated scallops and cucumbers skewered and grilled with fresh dill. No matter what language you say it in, this is a light summertime dish that will surprisingly knock your socks off.
(To view this recipe, click on the blue title of the blog post above*)
‘Skewered Scallops & Cucumbers with Dill’
Ingredients:
- Recipe Courtesy of Richard Olney’s Simple French Food cookbook*
- 10-12 oz. cucumbers
- Salt
- 1 pound scallops, halved across the grain if very large, rinsed, sponged dry
- For the marinade:
- 1 tablespoon fresh dill leaves, chopped finely
- the juice of 1 lemon
- 1/4 cup olive oil
- salt, pepper
Directions:
- Peel the cucumbers (if desired) and cut them into ½-inch sections. Split larger ones in halves or quarters, seed them, and cut into sections approximating the dimensions of the scallops. Parboil for about 1 minute in strongly salted water and drain.
- Marinate the cucumbers and scallops for about 1 hour in the marinade mixture. Skewer alternating cucumber sections and scallops, and grill them, using a double-faced grill, over a fairly intense bed of coals (or on a grill pan over high heat) for 8-10 minutes, basting regularly with the marinade (or cook in the broiler, basting).
Tagged: cucumbers, fresh dill, grilled skewers, lemon juice, olive oil, Richard Olney, scallop and cucumber skewers, Simple French Food, skewers. scallops
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