Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.
Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil
Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.
Sea Scallops a la Bud’s
From Bud’s Fish Market, Branford, Connecticut Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author Mike Urban describe more seafood recipes from his book in this recent episode of The Faith Middleton Food Schmooze®. Recipe excerpted from The New England Seafood Markets Cookbook […]