Have you tried plank grilling yet? I've been wanting to do it for sometime now. I was completely sold on the idea after some research and reading these few sentences from a Minnesota website that produces grilling planks... "Plank-grilling fish and other foods on sections of soaked aromatic woods set over a grill is surely one of the most sensuously culinary experiences. As the food cooks, almost basting itself in its own oils and juices, it absorbs fragrant wood smoke to achieve a layering of flavors not found in any other form of cooking." SOLD!!
It's very important to soak your wood first so it doesn't burn and flare up on the grill. I soaked mine for 2 hours by laying them in a roasting pan filled with water and weighed down, you can also add apple cider, salt and even wine to your water to give it another layer of flavor.Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak and maple, but remember to never use lumber scraps, or any wood that is treated or stained.
My scallops were wrapped with strips of proscuitto and then skewered with a rosemary branch. Remove all the leaves except those on top.
Drizzle with some olive oil and season with salt and pepper.
Drizzle with some olive oil and season with salt and pepper.
Heat your planks on both sides at a medium temperature, when you hear it crackle you know they're ready. I wanted some grill marks showing so while the wood was heating up I seared one side of the scallops onto my oiled grill. You'll also want to rub olive oil on the side of the plank you'll be cooking on, this will prevent sticking and also impart extra flavor.
The end result was a trio of extraordinary flavors!! The smokeyness of the cedar, the saltyness of the proscuitto, all that encompassing sweet scallops, with just a hint of rosemary. I served them with grilled peppers stuffed with Israeli couscous, fresh herbs, garlic, chopped fresh tomatoes and parmesan cheese.I will be planking more in the future, next time salmon with some maple wood!
Buon Appetito!
