Normally a coral butter would accompany the skewered scallops: About 3 ounces of the corals (the remainder left attached to the scallops and skewered) poached for some three minutes in a dill-flavored court bouillon (⅓ cup each of water and white wine), the corals sieved, the court bouillon reduced to a spoonful, the two whisked into about 4 ounces softened butter, ⅓ cup heavy cream whipped and whisked into the mixture, seasoned to taste . . . In the absence of corals, substitute a beurre blanc.
If using dried dill weed instead of fresh dill, soak it for ten minutes or so in the lemon juice before assembling the marinade.
Peel the cucumbers and, if small, firm, the seeds still unformed, cut them into ½-inch sections. Split larger ones into halves or quarters, seed them, and cut into sections approximating the dimensions of the scallops. Parboil for about 1 minute in strongly salted water and drain.
Marinate the cucumbers and scallops for about 1 hour, skewer alternating cucumber sections and scallops, and grill them, using a double-faced grill, over a fairly intense bed of coals for from 8 to 10 minutes, basting regularly with the marinade (or cook in the broiler, basting).
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.