I own one of those large panini press style “healthy” table top grills, which I occasionally bring out for things like pork medallions, slabs of chicken, shellfish. Occasionally would be the key word here, let’s just say it’s a bit of hassle to clean up. So, a more handy stove top grill pan has been on my wish list for quite some time. I recently bought one and I love it. I can use it to grill bread, make sandwiches, or for things like this:
Or grilling scallops… HMMMMMMMMMM:
When I grill scallops, I buy fresh, large sea scallops, and don’t add anything to them except for a tiny bit of salt and pepper. The scallops will release their own scallopy juices and, combined with the dark color and aroma you can only get from a grill, taste totally awesome. With this grill pan, I don’t have to wait for sunny weather to enjoy my scallops! This time, I added a bit of color using some chopped red bell peppers, and green onions and lemon balm that came from my garden. I wish I had more of this to go on top, more like a tapenade, because it looked so pretty like that, and it wasn’t so strong tasting that it stole the show from the scallops at all.