As a cook, I love the transition from the cold of one season to the warmth of the next because it demands a change in my style of cooking and entertaining.
In my outdoor "kitchen," juicy steaks, lightly charred chops and ribs brushed with piquant barbecue sauce are grilled over hot embers.
They replace my cold-weather menu anchors of roasted chickens, braised beef stews and baked casseroles. I like the casual ambience and the leisurely pace of backyard cooking and dining, too.
For our first grill meal I plan to try a dish created by my good friend and talented cook, Jim Budros.
During a visit to Columbus, Ohio, to give cooking classes with a group of the city's chefs, I sampled Jim's grilled orange-cumin scallops.
He had marinated sea scallops in a mixture of orange marmalade, lime juice and zest along with accents of cumin, hot pepper sauce and garlic. Then he reduced the marinade to a syrup-like consistency and brushed it over scallops and pieces of bacon that were threaded onto skewers. The shellfish can be cooked over a charcoal fire or in a stove-top grill pan.
A quick saffron rice pilaf and a salad of mixed greens tossed in sherry vinegar and olive oil make simple accompaniments to the main course.
Strawberry shortcakes will end my debut menu of this season.
Jim Budros' Grilled Orange-Cumin Scallops
Makes 4 servings
4 wooden or metal skewers
4 limes
3 / 4 cup sweet orange marmalade
1 1/2 teaspoons ground cumin
1 medium garlic clove, chopped
generous 1 / 8 teaspoon hot pepper sauce (Tabasco works well)
salt
2 tablespoons olive oil
1 pound large sea scallops, rinsed, dried and any connective tissue removed and discarded
4 strips lean bacon
1/2 cup water
2 tablespoons chopped cilantro
julienne strips of orange peel for garnish, optional
Easy Saffron Rice (recipe follows)
If using wooden skewers, soak in water to cover 30 minutes. Remove and pat dry.
Grate limes to yield 1 1/2 teaspoons lime zest and juice them to get 3 tablespoons plus 2 teaspoons juice.
In shallow nonreactive bowl, whisk together marmalade, lime zest, 3 tablespoons lime juice, cumin, garlic, hot pepper sauce, 1/2 teaspoon salt and oil.
Taste and, if mixture seems too sweet, add 1 to 2 teaspoons lime juice. Add scallops and toss to coat well. Marinate 25 minutes.
While scallops are marinating, bring medium skillet filled with water to a simmer over medium heat.
