National Coquilles Saint Jacques – Sort of

Hello Neighbor. Did you know that today is National Be a Good Neighbor Day? We should all be good neighbors, or at the very least try to be good neighbors. Sometimes that’s easier said than done. Today is also National Mimosa Day and Barbecue Day. Those play rather nicely into Be a Good Neighbor, don’t you think?

It’s also Coquilles Saint Jacques Day. And for the record, while that sounds like a religious Holy Day, it’s not. Coquilles Saint Jacques is a classic French dish made of scallops in a creamy wine sauce, covered with breadcrumbs and cheese, then popped under a broiler. It got its name from the association of Saint James and Scallop Shells. So you might consider it the Feast of the Way of Saint James simply by default.

So what the heck are we doing with Grilled Scallops with a Mexican Flare? Remember, today is also National Barbecue Day and Be a Good Neighbor Day. These scallops are grilled (hence barbecued) and Mexican Foods coupled with Margaritas sounds like a neighborly thing to serve up, right? Besides, these scallops beat the heck out of ordinary Taco Tuesdays. So while in the spirit of Saint James, let’s have some south of the border fun!

Grilled Scallops with Lemon Salsa Verde
Lemon Salsa Verde
1/2 large Lemon including peel
1 small Shallot
2 Garlic Cloves
Kosher Salt to taste
Fresh Black Pepper to taste
3/4 cup fresh Parsley
1/2 cup fresh Cilantro
1/2 cup fresh Chives
1 cup Olive Oil
Fresh Lemon Juice, optional as desired

Cut lemon, remove seeds. Finely chop lemon, including the peal. Place in a bowl, set aside.

Peel and finely mince shallot and garlic cloves. Add to the minced lemon, season with salt and pepper. Let sit for 5 minutes.

Mince parsley, cilantro and chives. Add herbs to the lemon mixture. Add olive oil in s slow, stead stream, whisking to emulsify. Taste and adjust flavors as desired with additional lemon juice, salt and pepper.

Grilled Scallops
12 large Sea Scallops
2 tablespoon Vegetable Oil
Kosher Salt to taste
Fresh Black Pepper to taste
Additional Oil as needed for grate

Toss scallops with vegetable oil to lightly coat. Season with salt and pepper. Set aside.

Heat a grill to medium-high heat. Oil grate to prevent scallops from sticking.

Place scallops on the grate, grill about 2 or 3 minutes per side. Plate grilled scallops. Top with Lemon Salsa Verde, serve and enjoy.

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I will give thanks to you, O Lord, with all my heart,
for you have heard the words of my mouth