Ingredients
3 thick slices crusty bread
2 large tomatoes
scallops
olive oil
salt and pepper
lemon juice
basil leaves
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Cal — for true scratch nixtamalization of dried corn
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Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat. Brush 3 thick slices crusty bread, 2 large tomatoes (halved), and the scallops with olive oil; sprinkle with salt and pepper. Put everything on the grill. Cook the scallops until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes. Turn and brown on the other side; total cooking time should be 3 to 5 minutes. Take the scallops off the grill before the interior becomes totally opaque. Cook the bread until its browned on both sides, and the tomatoes until theyre lightly charred. Chop the bread and tomatoes into large cubes; toss with the scallops, olive oil, lemon juice, salt and pepper. Garnish: basil leaves.