It’s true, this recipe is Stupid Easy…like France’s first world cup game stupid (Boom!). Were they even trying? Anyways…the only thing you’ll probably have to grab at the store is the seafood, and even that is open ended. This preparation would be great for head-on shrimp, lobster tails, trout filets, even some really small fish like red mullet or fresh sardines. Besides the fish, the rest of the ingredients (all 5 of them!) are basic pantry ingredients. For further remixing try replacing the lemon juice with other acids like red wine vinegar, white wine, or other citrus. The herbs? Don’t even get me started. Just have fun with this one. I sat in the backyard, sprinkling a little of this, squeezing a little of that, and tearing up whatever herbs were in arm shot. Most Important Note: Have a jet-cold beverage in hand, the cooking is so fast you’ll barely close the grill lid, and a frosty brew will keep you from roasting yourself.
Quick Scallop and Sole Grill
1 Sole or Flounder Filet
4-5 Dry Packed Scallops (always ask for dry packed, that means they have not been frozen and are exceptionally fresh)
2 Garlic Cloves (chopped)
Handful of chopped herbs (in this case oregano and mint)
Salt, Chile Flakes, Olive Oil
Start by revving up the grill. I used my piastra for this, but you could just as easily grill the scallops on the grates, just be careful they don’t stick.
Season your fish and scallops with oil and salt. Place the scallops on the hot piastra and the sole filet on the grate. Top the fish with half of the chopped garlic and herbs and plenty of chile flakes. Add the remaining garlic and herbs to the top of each scallop.
After 2-3 minutes flip the scallops and allow the garlic and herbs to cook on the piastra a bit (you barely have to do anything, just let them fall all over the place). Squeeze half a lemon over the scallops and the other half over the fish filet (one handed action shot!).
The fish will be flakey and ready to nosh in about 8 minutes, but don’t flip it. Flounder skin is not the most delicious, so allowing it to cook solely (get it?) on one side and charring the skin is no problem since it will peel off. The scallops only need another minute on the second side so they’re almost mid-rare in the middle. Make sure to gather up all of the crunchy, garlicky bits off the piastra and top everything with another generous squeeze of lemon juice and drizzle of good olive oil. DONE!
Start to finish this dish takes 10 minutes (scallops 3-4 mins, fish 6-8 mins). It’s even more relaxing if everything is chopped up and prepped, ready to go, so I can just throw the fish on, top with the garlic and herbs, and keep sipping my beer whilst I enjoy the who-ville trees in my backyard (top pick). Let me know what kind of seafood you guys try this with, the crazier the better!