Suzy Fleming Leonard|Florida Today
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Eight years ago, I got a cooking lesson from executive chef Derek Mroczek at the now-shuttered Petty's Meat Market in Suntree.
I was writing about seafood dishes for the meatless Fridays of Lent. Mroczek, who now works at Petty's in Melbourne, was kind enough to take a break from the kitchen and show me how to prepare scallops on the grill.
It's a great recipe that's still a favorite in the Leonard household. But the most memorable thing about that day was my introduction to chili oil.
This Asian vegetable oil infused with chili peppershas become my go-to for cooking everything. Stir-frying vegetables? Browning ground turkey? Turning leftover porkchops into fried rice? Sautéing bell peppers and onions for gumbo?Trying (with moderate success) to duplicate Chez Quan's Thai basil chicken? Give me my chili oil.
It adds a touch of heat without scarring your tongue. I don't think I could cook without it.
As I heated some in the skillet recently in an attempt to transform cauliflower rice from sadness to joy, I started wondering what other magic condiments and seasonings I might be missing out on. I posed the question to Facebook food folks.
"This stuff right here is magic!!!" Leigh Smith said, posting a photo of Better Than Bullion.
Ed Green recommended toasted sesame oil.
Benjamin Jewell loves Naples Drizzle, made from extra-virgin olive oil and red pepper. "Pro tip: There's usually a bunch of good stuff at the bottom of the bottle, so I usually refill with more olive oil after all the liquid is gone."
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Lots of people love garlic, and I can't say I blame them.
"At least twice the amount of garlic the recipe calls for," said Kayla Ellis, to which Aimee Irizarry replied: "You measure garlic with the heart."
Gina Cade Pierce recommends all of the Wine It spices, made locally by Ken Medei. The seasonings, made from wine and herbs, are available at local specialty markets and through Amazon.
I even discovered there's a local chili oil, Tapped, based in Satellite Beach, and also available in stores around the county. Now I'm on a mission to add that to my pantry.
With so many amazing flavors out there, I'm going to stop typing and start cooking. Find all the responses at facebook.com/321flavorwherebrevardeats.
And in case you want to try the recipe that started it all, here's how to make Mroczek's grilled scallops and delicious slabs of cauliflower.
Grilled Scallops with Cauliflower Steaks
Grilling isn't an exact science, so this will be more how-to than specific recipe. Use this as a template to create your own delicious outdoor dinner.
Ingredients
Cauliflower, cut into "steaks" about 1inch thick
Diver scallops
Sorrel leaves
Fresh herbs, including chives, Italian parsley, tarragon, basil
Minced garlic
Chili-infused olive oil
Grapeseed oil
Butter
Herbed goat cheese
Salt, pepper and other seasonings
Prepare the ingredients
Soak wooden skewers for 20 to 30 minutes so they don't catch fire on the grill. Water works fine, but Mroczek likes to use white wine "just for fun." He removes the side muscle from each scallop, then creates a scallop ladder, sliding three or four scallops down two parallel, slightly separatedskewers. This makes it easier to turn the scallops as they cook.
Slice thesorrel into thin ribbons and finely chop the chives for the sorrel butter.
Herbed goat cheese is available at groceries and specialty stores, or make your own. Soften goat cheese to room temperature. Chop up an assortment of your favorite herbs, and mix them into the cheese.
Let the grilling begin
Preheat the grill to high.
Clean the grill grates well. Scallops are delicate, so they will stick if the grill isn't clean. Mroczek uses a crumpled ball of aluminum foil for the job.
The cauliflower will take the longest to cook, so start there. Sprinkle the steaks with salt and pepper, and brush with chili-infused olive oil.
Lower the heat on the grill to medium, then place the cauliflower on the grill. Grill for 5-10 minutes on each side. Brush with more oil before turning.
After turning the cauliflower the first time, start the scallops.
Dry the scallops, then season liberally with a mixture of kosher salt, coarse pepper and sweet paprika.
Using a thick towel and tongs, rub grapeseed oil onto the grill grate where the scallops will cook. Grape seed oil stands up to high heat better than olive oil.
Arrange the scallops on the grill and let cook about 3-4 minutes on each side. Season the second side and drizzle it with grapeseed oil before turning.
Using a higher heat on the grill will make the scallops slightly crisp on the outside, while keeping them moist and juicy inside. Be careful not to overcook. You should be able to see the flesh turning from translucent to opaque white as they cook through. A minute or two before they are done, drizzle with chili olive oil.
When the cauliflower and scallops are done, move them to the top rack of the grill to keep them warm, and make the sorrel butter.
If your grill has a side burner, you can make this outside, too. In a small pot over high heat, add about 1 tablespoon of grapeseed oil, then stir in a bulb of minced garlic. Turn down the heat and let the garlic caramelize for about 30 seconds, then add 1/2 pound (2 sticks) of butter. When the butter has melted, mix in the sorrel and chives. Mroczek uses about 1 cup of loosely packed herbs in his sorrel butter.
The best part
Now it's time to arrange the plate and enjoy.
Spread about 1/4 cup of herbed goat cheese across the plate, layer cauliflower steaks and scallops over the goat cheese, then spoon sorrel butter over the plate. Garnish with whole sorrel leaves and tarragon flowers.
Sprinkle a little chili olive oil and balsamic vinegar over the top.
Take a moment to enjoy the fragrant beauty of the meal, then dig in.
(Recipe originally printed in March 2016.)
Suzy Fleming Leonard is a features journalist with more than three decades of experience. Reach her atsleonard@floridatoday.com. Find on Facebook:@SuzyFlemingLeonardor on Instagram:@SuzyLeonard
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