We love to cook out on the grill, which we can do year round when we’re at our place in Santa Barbara. However, we divide our time between the balmy California Central Coast and the alpine mountains surrounding Lake Tahoe, where grilling is usually a summer pastime. Once Labor Day passes, temperatures begin to drop and the snow on the distant peaks across the lake begins to deepen.
But a little chill and 7000 feet of altitude doesn’t dampen our desire for the fire-roasted flavor or meat, fish, and vegetables. So we created a solution, by installing a natural gas grill inside a ventilated, double door, grilling closet on our covered deck overlooking the lake. Now, except during a blowing storm, we can grill to our hearts’ desire almost all winter long.
Thus I’m always on the lookout for easy, tasty, low-carb grilling recipes. Here’s one for skewered scallops from the AP’s Jim Romanoff that we’re putting on the grill this week:
The main thrust of the article is that scallops are good eats (i.e., low fat) if grilled. As the author put it:
…it’s a nutritional crime when they are breaded [I agree] and deep-fried or drowned in a fat laden casserole. [I don’t agree]
Odd that he didn’t add ‘or doused with brown butter’ which I feel sure he would consider anathema and which I consider not only scrumptious, but healthy.
If, like me, you love the succulent, sweet flavor of sea scallops, this recipe is a keeper… just brown a bit of butter and pour it over them when they come off the grill.
M-m-m, m-m-m good!