Here in New England grilling season ends when the temperatures head south but you can use a stovetop grill pan for this scallop recipe from chef Eric Swartz to get the same great char. Of course, if you haven’t taken your grill inside for the season and don’t mind bundling up, head outside to get the full effect.
12 U-10 scallops
3 vine ripened tomatoes, chopped
2 large Vidalia onions, chopped
1 teaspoon sea salt
1 teaspoon black pepper, freshly cracked
1/4 cup extra virgin olive oil
2 tablespoons granulated sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh basil, chopped
1 teaspoon flat parsley, chopped
1 loaf Italian bread, sliced into 1 inch pieces
Sauté Vidalia onions in olive oil with sea salt and ground black pepper until they are soft and start to caramelize.
Add chopped tomatoes, sugar, oregano, basil, parsley, stir ingredients together for a few minutes then remove from heat.
Brush Italian bread with olive oil and grill until lightly charred.
Season scallops with salt and pepper and grill until medium rare.
Spoon onion, tomato jam on to bread. Place two scallops on top of jam and drizzle with olive oil.