Scallops in Balsamic Vinegar (Smoke & Spice Cookbook)

September 13, 2011

Marinade: ½ cup inexpensive balsamic vinegar 1 Tablespoon extra-virgin olive oil 3 plump garlic cloves, minced 1 ½ pounds sea scallops 1 Tablespoon extra-virgin olive oil 2 Tablespoons minced fresh basil Coarse salt to taste Combine the marinade ingredients in a bowl. Place the scallops in a nonreactive dish or plastic bag and pour the marinade over them. Marinate the scallops at room temperature for 30 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F. Drain the marinade into a small saucepan. Arrange the scallops on a small grill rack, grill basket or piece of heavy-duty foil and transfer them to your Hasty-Bake. Smoke them until opaque and just barely cooked through, about 10 to 15 minutes. While the scallops cook, boil the marinade over high heat for several minutes, reducing it until syrupy. Toss the scallops in a bowl with the oil. Add the basil and salt and toss again. Drizzle some of the reduced marinade into the scallops, 1 or 2 teaspoons at a time, until it just complements but doesn't mask the scallops' sweetness. Spoon the scallops on individual plates and serve.