Grilled Sweet Corn
Remove husk and silk from corn and brush extra-virgin olive oil that has herbs of choice chopped fine and blended with oil in a small bowl. I used 1/2 cup of oil and tarragon, rosemary, basil, watermelon basil,thyme and lemon balm. Use at least 2 tablespoons of spices. I also used this mixture of herbs and oil to coat the vegetables (poblano peppers, scallions and french beans) as well as the sea scallops and fish. Coat corn with coarse sea salt, fresh cracked pepper and place on the grill. Rotate corn as it browns and blackens until all sides are done. You can re-apply the herb oil, salt and pepper one more time before removing from grill and sprinkle parmesan on for a truly amazing flavour.
Grilled Sea Scallops with a Black Currant Reduction Sauce
Prepare sauce by using any fresh fruit or preserves that you desire.
The best method for me is to use a good quality fruit preserve, as it is a time saver and the flavour is very difficult to beat.
Place 5 tablespoons of the preserves (I used black current) in a small saucier pan with 1 teaspoon of lemon juice and 4 tablespoons of water. Whisk together on very low heat and whisk 3/4 of a cup of sour cream in. Taste sauce as you may prefer a bit more preserve or sour cream. You may also add a pinch of salt if you prefer. When nicely blended, remove from fire. You can place back on a very low fire when scallops are halfway through cooking. Whisk often. Watch sauce closely so that it does not burn – there is a lot of sugar in it!
Grill the french beans (thin and delicate green beans) and sliced/seeded/deveined poblano peppers by coating in herbed olive oil (See corn recipe above for Herbed Oil recipe). Grill beans and thin sliced peppers in a grill pan and sprinkle with coarse sea salt and fresh cracked pepper. Turn with tongs as they blacken, and remove when done.
Place scallops in herbed olive oil and coat. Place grill basket on hot grill and place scallops individually with tongs. Turn after a approximately 3 minutes and cook for another 3 minutes. Grill temperatures greatly vary, so check scallops for doneness by pressing and checking for firmness. They should be slightly firm. Be careful not to overcook and have them rubbery.
Ready to put it all together!
Make sure sauce has been heating gently for a few minutes.
Place french beans on plate and top with 3-4 large scallops and drizzle with sauce. Garnish with poblano peppers (see picture).
Grilled Fish with Citrus Creme Fraiche Sauce
The Citrus Creme Fraiche Sauce
You may prepare the creme fraiche the day before by combining 1/2 cup of half and half or heavy cream and 1/2 cup of sour cream in a bowl and let stand covered for at least 8 hours to develop flavours. You may use 1 cup of each of the sour cream and heavy cream if you plan to cook for many people. Place in refrigerator overnight.
When ready to make the sauce, place the creme fraiche in a sucier pan and add the juice of two small Key limes, or one large regular lime. Microwave the lime for 20 seconds and MUCH nore juice will be released. Add one to two tablespoons of honey (depending on your desired level of sweetness) to counter the tartness of the lime. Add pinch of salt and pepper. Put on very low heat and whisk together. Check that the sauce is savory/sweet enough to your liking and adjust if desired.
Brush scallions in herbed oil mixture and place on grill pan which has been warming on grill. Sprinkle with coarse sea salt and fresh cracked pepper and turn with tongs occasionally – until lightly charred. Remove and keep warm by covering.
Brush fish on both sides with herbed oil and sprinkle with sea salt and fresh cracked pepper. Place in grill basket that has been warming on the grill. Turn once when beginning to turn opaque. Fish is done when it flakes easily. When cooked (about 4 minutes each side depending on thickness of fish) place on dish which has had some of the sauce ladled on it and and place scallions on dish. Spoon sauce on fish and scallions and sprinkle with fresh ground pepper and chopped pistachio nuts. Enjoy!