“Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Evan Sung © 2016
Grilled Sea Scallops with English Peas and Orange-Patis Butter
PREP TIME10 min
COOK TIME15 min
1/4 cup unsalted butter
1 small leek (1/2-inch dice)
1 small bulb fennel, (1/2-inch dice) (about 2 cups)
3 cups fresh English peas (from 2 1/2 to 3 pounds unshucked peas)
6 ounces unsliced fennel salami, diced into 1/2-inch pieces
Kosher salt and freshly ground white or black pepper
2 to 3 tablespoons Orange- Pastis Butter, softened to room temperature, plus more for serving (recipe follows)
1 1⁄4 pounds large sea scallops (12 to 16), cleaned
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground white pepper
1⁄2 cup unsalted butter, softened to room temperature
4 teaspoons pastis liqueur (oranother anise-flavored liqueur, such as Pernod or Sambuca)
3⁄4 teaspoon grated orange zest (from about 1⁄2 orange)
3⁄4 teaspoon kosher salt
1⁄8 teaspoon freshly groundwhite pepper
Prepare one side of a grill to high heat and the other side to medium heat. (Set the scallops, oil, salt, and white pepper nearby so they are ready to go on the grill before the ragoût is done cooking.)
To make the ragoût, warm a medium cast-iron pan over medium heat on the grill (alternately, warm a skillet on the stove over medium-high heat to cook the ragoût there).
Melt the butter, then add the leek and fennel. Cook, stirring occasionally, until the leek has softened, about 2 minutes.
Add the peas and salami; season with salt and white pepper.
Cook until everything is just warmed through, about 2 minutes. Add a few dollops (one per person) of the orange-pastis butter and remove from the heat; serve hot.
Meanwhile, to cook the scallops, coat them with oil, then season with salt and white pepper.
Be sure to carefully oil the grate over the hottest area of the grill, then place the scallops on that area and cook, without disturbing, for 2 minutes. F
ip carefully to prevent sticking. (If the scallops don’t release easily, use a thin metal spatula to gently scrape between the scallop and the grill to separate.)
Cook until the center is just barely cooked through, 1 to 2 minutes more.
To serve, place the scallops atop the warm pea ragoût. Brush the scallops with some of the orange-pastis butter.
In a medium bowl, using a rubber spatula, mix together the butter, pastis, orange zest, salt, and white pepper until well combined.
Keep at room temperature until ready to use, or freeze for up to 3 weeks.