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Pea and mushroom puree over grilled oysters and scallops pairs perfectly with Nathan’s grapefruit, gin and champagne cocktail!
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Grilled Oysters with Porcini Mushroom Breadcrumbs
24 medium oysters in the shell, scrubbed and rinsed
1/2 ounce dry porcini mushroom, about 1/3 cup
2 cups panko breadcrumbs
2 tablespoons finely chopped parsley
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 lemon
1.Pre-grease and pre-heat grill. Create two heat zones on your grill by heating one half of the grill to medium-high and the other half to medium.
2.To open oyster shells: cook oysters, flat side of shell pointing up, over medium-high heat with grill lid closed for 3-4 minutes. When shells pop open transfer to a tray. Being careful not to spill any of the oyster liquor, release the oyster from the shell with a knife and discard the flat shell. Leave oyster and liquor in the round top shell.
3.Put dry mushrooms into a coffee grinder and process until mushrooms become a fine powder. Transfer mushroom powder to a bowl along with the breadcrumbs, parsley, olive oil, and salt. Mix together and add about 1 tablespoon of mushroom breadcrumb to the top of each oyster. Place oysters back on the grill over medium heat and cook covered for 2-3 minutes or until breadcrumbs are toasted golden brown. Squeeze lemon juice over top and serve.
Grilled Sea Scallops with Peas and Mint
2 cups shucked fresh peas
2 tablespoons butter
2 teaspoons finely chopped mint
18 large dry sea scallops
1/4 cup extra virgin olive oil
2 tablespoons kosher salt
1 1/2 teaspoons ground black pepper
12 large bamboo skewers, soaked
1.Pre-grease and pre-heat grill. Create two heat zones on your grill by heating one half of the grill to medium-high and the other half to medium.
2.Put peas and butter on a sheet of aluminum foil, season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Wrap aluminum foil around peas to make a pouch, place on the grill over medium heat for 10-12 minutes, or until fully cooked. Transfer peas and cooking liquid to a bowl and mash with a fork. Add mint and stir together. Set aside.
3.Use 2 skewers for every 3 scallops, run skewers parallel one another leaving a 1/2 inch space between each (this method helps when flipping scallops on the grill). Continue until all scallops are skewered (makes 6).
4.Brush scallops with olive oil and season with remaining salt and black pepper. Grill over medium-high heat about 2 minutes per side, until cooked through and slightly charred. Serve alongside Peas and Mint.
Makes: 6 skewers
Gin and Juice
4 cups pink grapefruit juice, chilled
3 cups prosecco, chilled
1 cup seltzer, chilled
Ice
Grapefruit wedges for garnish
1.Fill a large pitcher with grapefruit juice, prosecco, and seltzer. Gently stir to combine. Add ice to tall glass and fill with cocktail, garnish with grapefruit wedge.
Makes: 8 cocktails
