Grilled “Day Boat” Scallops
 
Duane S. Keller, C.E.C., A.C.F. Executive Chef
Heritage Hunt Golf and Country Club

Heritage Hunt head toque Duane Keller is almost certain he picked up a penchant for this combination griller—a dish he affectionately describes as “a sophisticated chowder posing as an entree”—while working out in the Pacific Northwest. “These mid-Atlantic ingredients, best in the summer months, work well together in many applications,” he said of his savory seafood medley.

Photography by Anastasia Chernyavsky

PREP TIME: 10 MIN. COOK TIME: 12-14 MIN. SERVES 4

INGREDIENTS
“Day Boat” scallops
8 fresh, day boat/diver scallops
8 pieces Applewood-smoked bacon strips

Par-cook bacon 2 minutes. Let cool. Wrap bacon around scallops; arrange on stainless steel skewers. Season with salt and pepper. Grill scallops 6-7 minutes until bacon is crisp and scallops are medium-rare.

Chesapeake cream sauce
4 ears local, white corn, rubbed with olive oil, salt and pepper
1 leek, julienne white only, triple wash
1 tablespoon butter
2 ounces chardonnay, sauvignon blanc or riesling
1 pinch Old Bay seasoning (to taste)
1 pint heavy whipping cream

Grill corn till golden brown. Let cool. Cut from cob and set aside.

Saute leek in butter until tender, add shucked corn, Old Bay and wine. Reduce by half. Add cream, season with salt and pepper and reduce until sauce clings to spoon.

Potatoes and asparagus
12 Russian fingerling potatoes, rubbed with olive oil, sea salt and pepper
12 large asparagus spears, rubbed with olive oil, sea salt and pepper

Grill potatoes 8-10 minutes until tender, turning often. Grill asparagus 2-3 minutes until tender; do not wilt.

PREPARATION
Pour Chesapeake cream in four large chowder bowls, artfully arrange potatoes, asparagus and bacon-wrapped scallops on top. Garnish with lemon, parsley or any fresh herb from your garden.

(August 2007)