Grilled Mussels and Scallops with Green Garlic and Grilled Bread

Grilled Mussels and Scallops with Green Garlic and Grilled Bread

4 # fresh, cleaned mussels

1 # “dry” sea scallops

1 T vegetable oil

Pinch salt and black pepper, to taste

2 ea green garlic stalks, thinly sliced

1/2 C white wine

2 T butter

2 T herb mayonnaise

4-8 slices country bread (we use Red Hen at the restaurant)

Olive oil, brushed onto both sides of the bread

1 T chopped fresh marjoram and thyme leaves

To taste salt and ground black pepper

Lightly brush sliced bread with oil and season both sides with herbs and salt and pepper. Grill over high heat for about 1 minute per side, so the outside is crispy and lightly charred, but the inside is still soft and chewy. Set aside.

Place a pan on the grill and add 1 T of butter. When it begins to sizzle, toss in the green garlic and sauté for a minute. Add white wine and the remaining butter and simmer for about 2 minutes. Pull to cooler side of grill and let it sit while fish cooks.

Toss mussels and scallops in a large bowl with oil, salt and pepper. (Careful not to put more than just enough oil to coat the fish – more than that will flare up when you put it on the grill). Pour fish onto the grill in a single layer, over high heat. Mussels are done when they open fully (discard any that do not open). Flip the scallops once while cooking, and they should be done when the last mussels come off the grill. Remove mussels and scallops to a clean bowl, pour green garlic sauce over and toss in with the herb mayonnaise.

Place a piece of bread in the bottom of each bowl and pour mussels and scallops over, making sure that each bowl gets a share of the garlic-mayonnaise broth. Serve and enjoy.

Should feed 4 for main course or 8 for an appetizer. Fish cooks for approximately 4 minutes or so.