Pepper-Grilled Oysters and Scallops

Name: Pepper-Grilled Oysters and Scallops
Yield: Serves 6 as an Appetizer
Cuisine: Norway
Ingredients: 3 tablespoons white wine vinegar; 12 scallops; Fine sea salt and freshly ground black pepper; 12 freshly shucked oysters on the half-shell (with their brine); 1 tablespoon Dijon mustard; 1 lemon, cut into 6 wedges; ¼ cup olive oil; ½ cup black peppercorns; 2 teaspoons honey; 1 teaspoon dried thyme

Preparation info

Serves
6
as an Appetizer

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A GREAT-TASTING AND SURPRISINGLY EASY WAY TO GIVE OYSTERS AND SCALLOPS A SMOKY, PEPPERY FLAVOR. THE TECHNIQUE IS SIMPLE YET INGENIOUS: THROW A HANDFUL OF BLACK PEPPERCORNS ON THE GRILL, COVER THE SCALLOPS AND OYSTERS WITH FOIL, AND COOK FOR A COUPLE OF MINUTES, LEAVING THEM WITH A WONDERFUL AND AROMATIC TASTE.

Ingredients

3 tablespoons white wine vinegar
2 teaspoons honey
1 tables

Europe
Norway
Scandinavian
Starter
Pescatarian
Nordic
Spicy
Scandinavia
Gluten-free

Method

Heat a gas grill to medium-hot, or prepare a medium-hot fire in a charcoal grill.

Combine the vinegar, honey, mustard, and oil in a warmed bowl and whisk together with a fork (heating the bowl makes the honey mix more easily with the other ingredients). Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the