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08/16/2018 12:01 AMOh, my goodness, one particular weekend was incredible, foodwise. On Saturday, I went to an outside picnic. Theresa and Paul had bought another smoker and wanted to inaugurate it. I asked why they’d bought another and they explained that the older one was so heavy that they couldn’t move it without another strong guy to help.
As it turns out, it poured. Paul actually had to baby the smoker by holding two umbrellas. By the time we arrived, all the meat was warming in the oven and their dining room table was covered with a paper tablecloth. In addition to the ribs and smoked pork, there was a corn salad, potato salad and cole slaw, a pan of eggplant parmigiana (Theresa knows how much I love it), and a bread salad (I made that because Theresa loves it). For dessert, the chocolate Coca-Cola cake and a blueberry and coconut “cake” Joan made that was so superb that I will make it twice this week and write about it for you in my next column.
The next day came boules at Lori and Michel Nischan’s house in Fairfield. Once again, ribs (this time made by John Morgan). They were the best I have ever tasted. I will send that recipe to you before Labor Day. But the ribs, shrimp, gazpacho, bruschetta, and cheeses were just appetizers. In a terraced fire pit big enough to hold six grown men, the chefs (all friends who played boules, too) tending to snapper, salmon, and beef on a grill six feet across, there was enough to hold the 40 of us plus another 10 houses of people, had they been invited. In addition to the meat and fish, there was a grain salad (chef Michel Nischan has written an entire book on grain salads), local tomatoes with arugula, potato salad, and grilled vegetables (including my favorite, cauliflower). I dreamed about this party for nights and will probably think about it forever.
I have no chefs at my house, nor anyone else, for that matter. I have no smoker (although I used to) nor fire pit nor six-foot-around grates on my grill. But I have my very pretty Weber and, now that I realize I had been using it wrong for years (I thought the high was low, and vice-versa), this recipe is right up my alley.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Grilled Scallops with Corn Salad
Adapted from Real Simple, July 2018, page 133
Yield: Serves 4
7 tablespoons olive oil, divided, plus more for grill grates
3 ears corn, shucked
1 large poblano chili, seeded and chopped
1 medium shallot, thinly sliced
3 tablespoons fresh lime juice (about two limes)
½ teaspoon ground cumin
2 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
12 large sea scallops (1 ½ pounds)
4 cups mixed salad greens
2 ripe avocado, peeled, pitted, and sliced
Preheat grill or grill pan to high (about 450 to 500 degrees) and lightly oil grates. Grill corn, uncovered, turning occasionally, until corn begins to char, 10 to 12 minutes. Remove from grill and let cool slightly. Cut kernels from cobs and discard cobs; transfer kernels to a medium bowl. Add poblano chile, shallot, 5 tablespoons of oil, lime juice, 1 ½ teaspoon salt and ½ teaspoon pepper; stir to combine.
Thread 3 scallops onto 2, 6-inch, side-by-side bamboo skewers so scallops lie flat. Repeat with 6 skewers and remaining scallops (using 8 skewers total). Pat scallops dry with paper towels. Drizzle with remaining 2 tablespoons oil and season with remaining salt and pepper. Grill scallops, uncovered, until grill marks appear, about 4 minutes. Using a fish spatula, flip and cook until scallops are just cooked through, about 3 minutes more.
Toss salad greens with corn mixture and avocado. Top with grilled scallops.