Photo by Judith Hausman
Kabobs are simple and fun to make.
Grilled seafood is light and easy in the summer. I’m lucky enough to have reliable access to relatively local fish where I live, from Long Island, N.Y., and the nearby Connecticut shore, as well as greater New England.
Skewering with seasonal vegetables is a great way to stretch servings of expensive scallops. I keep the kabobs simple during this time of year: onion and yellow peppers threaded onto metal skewers. (Summer squash and cherry tomatoes will be ready to add soon.) I then briefly marinate them for about 30 minutes in orange juice and olive oil, the bases of a dressing (recipe below) that I pour over the finished dish.
I serve the scallop kabobs alongside a green salad and a cold, brown-rice salad, flavored with lemon, chopped garlic scapes, parsley and small peas. The rice salad, mixed with the chopped leftover scallops and grilled vegetables, can become lunch for the next day.
Yield: about 3/4 cup
Orange-Olive Dressing for Grilled Fish
INGREDIENTS
- 1 cup orange juice
- 1/3 cup olive oil
- 1 teaspoon sherry vinegar
- 1 teaspoon fennel seed
- 1 tablespoon fresh thyme leaves
- salt and fresh pepper, to taste
- 1/4 cup very small black olives (or chopped, pitted black olives)
PREPARATION
In a small saucepan, simmer the orange juice to reduce it by about half. Cool.
With a fork, beat together all ingredients, adding olives last. Pour over kabobs or other grilled fish.
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