slow-grilled quail

day boat scallops with applewood-smoked bacon

Alaskan King salmon

Rinse each whole quail under cold water and pat thoroughly dry with paper towels. Tuck wing tips under the back and season cavity and skin lightly with 0.5 tsp of the kosher salt and a pinch of black pepper.

Prepare quail

In a bowl, whisk together olive oil, white wine vinegar, soy sauce, honey, minced garlic (use 3 of the 4 cloves), fresh thyme, smoked paprika, remaining salt and pepper, and lemon zest until combined.

Make marinade

Place quail in a shallow dish or resealable bag and pour marinade over them, turning to coat. Refrigerate and marinate for at least 2 hours and up to 6 hours. Remove quail from the fridge 30 minutes before grilling to bring closer to room temperature.

Marinate

Set up a charcoal or gas grill for indirect cooking and aim for a stable temperature of 275–300°F (135–150°C). If using charcoal, bank coals to one side; if using gas, light one side and leave the other off. Place a drip pan beneath the cooking grate on the cooler side.

Prepare grill for indirect heat

If you want a bit more color, sear quail briefly over direct medium-high heat: 1–2 minutes per side just to render some fat and develop color. Move them to the indirect side afterward. This step is optional; slow-grilling from cold will still yield tender meat.

Sear (optional)

Place quail on the cooler side of the grill, breast side up, spacing them so air circulates. Cover and cook slowly at 275–300°F (135–150°C) until the internal temperature at the thickest part of the thigh reaches 155–160°F (68–71°C), about 25–35 minutes depending on bird size. Turn once halfway through for even cooking. Baste once lightly after 15 minutes with reserved marinade (do not reuse marinade that has contacted raw meat unless boiled).

Slow-grill

Remove quail from the grill and tent loosely with foil. Rest for 8–10 minutes; carryover heat will raise the internal temperature a few degrees to reach the safe and juicy range.

Rest

While quail rests or in the last 5 minutes of grilling, melt unsalted butter in a small skillet over low heat. Add the remaining minced garlic clove and cook until fragrant, about 30 seconds. Stir in lemon juice, chopped parsley, honey, salt and pepper. Remove from heat.

Make finishing baste

Brush the warm baste all over the rested quail, coating skin and cavities. For a glossier finish, return quail to the grill over indirect heat for 1–2 minutes with the lid open, then remove.

Brush and glaze

If using, halve lemons and place cut side down on a hot part of the grill for 1–2 minutes until charred and warmed. Serve alongside quail for squeezing.

Charred lemons

Arrange 1 quail per plate (or 2 for generous portions), spoon any accumulated pan juices or reserved baste over them, scatter microgreens or chopped parsley, and serve immediately.

Plate and garnish

whole quail

olive oil

white wine vinegar

soy sauce

honey

garlic

fresh thyme

smoked paprika

ground black pepper

kosher salt

lemon zest

unsalted butter

garlic (minced)

fresh lemon juice

fresh parsley (chopped)

salt

black pepper

charred lemon halves

microgreens or chopped parsley

Pat the scallops very dry with paper towels. If side muscles remain, peel them off and discard. Season scallops evenly on both sides with 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper; set on a tray and keep chilled until ready to cook.

Dice the apple into small 1/4-inch pieces and mince the shallot. Finely slice the chives and chop the parsley. Zest and juice the lemon.

Cut bacon crosswise into 1/2-inch pieces.

In a medium bowl combine the diced apple, minced shallot, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp olive oil, 1 tbsp chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Toss to combine and taste — adjust acidity or sweetness with a little more vinegar or honey as needed. Let sit at room temperature for at least 10 minutes to marry flavors while you cook the bacon and scallops.

Make the relish

In a medium skillet over medium heat, add the bacon pieces in a single layer. Cook, stirring occasionally, until browned and crisp and most fat has rendered, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet. Reserve 1 tablespoon of the crisped bacon for garnish if desired; keep the rest for mixing into the relish or plating.

Render bacon

Carefully pour off and reserve all but about 1 tablespoon of the bacon fat in the skillet (retain the tablespoon to cook scallops).

Place a large heavy skillet (preferably stainless steel or cast iron) over high heat and let it get very hot, about 3–4 minutes. Add 1 tablespoon olive oil and 1 tablespoon reserved bacon fat (or an additional 1 tbs butter if you prefer) and swirl to coat. Pat scallops again briefly if any moisture appears. Add scallops to the pan spaced at least 1/2 inch apart (work in two batches if needed). Do not move them. Sear until a deep golden-brown crust forms, about 2–2.5 minutes per side depending on size. Flip once using tongs and sear the second side 1.5–2 minutes until just opaque through the center. Total cook time should be about 4–5 minutes per scallop for large day-boat scallops (adjust for smaller ones).

Sear scallops

During the last 30 seconds of cooking, add 2 tablespoons butter to the pan and spoon the foaming butter over the scallops (baste) to finish and add shine. Remove scallops to a warm plate and tent loosely with foil to keep warm.

If you reserved cooked bacon (except for garnish), stir it into the apple-shallot relish. Taste and adjust seasoning.

Combine relish and bacon

In a small bowl whisk together 1 tablespoon unsalted butter (melted), 1 tablespoon lemon juice and 1 teaspoon lemon zest to make a quick finish sauce. Add a pinch of salt and pepper.

To plate: Spoon about 1–2 tablespoons of the apple & shallot relish in the center of each plate. Arrange 3 scallops atop the relish per person (12 scallops serves 4). Drizzle each scallop with some of the lemon-butter finish and a few drops of any remaining browned pan juices. Scatter reserved crisp bacon pieces and sliced chives over the scallops. Finish with a light dusting of smoked paprika and flaky sea salt. Add microgreens or baby arugula alongside if using.

Serve immediately while scallops are warm and relish is bright and cool.

day boat sea scallops (dry-packed, side muscle removed)

applewood-smoked bacon

extra-virgin olive oil

fresh chives, finely sliced

sea salt

freshly ground black pepper

Granny Smith apple, small dice (leave skin on)

red or sweet yellow shallot, minced

apple cider vinegar

fresh parsley, chopped

microgreens or baby arugula

flaky sea salt (for finishing)

smoked paprika (light dusting)

Pat the salmon fillets dry with paper towels. Trim any ragged edges. If fillets are large (10–12 oz each), score the skin lightly in two places to prevent curling during cooking.

Prep the fish

In a medium bowl whisk together olive oil, soy sauce, lemon juice, honey, Dijon mustard, minced garlic and black pepper until smooth and the honey dissolves.

Make the marinade

Reserve 2 tablespoons of the marinade in a small separate bowl (for finishing glaze). Place the salmon skin-side down in a shallow dish or zip-top bag, pour the remaining marinade over the fish, turning to coat. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid).

Remove salmon from refrigerator 10 minutes before cooking to take the chill off. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Preheat and prepare pan

Season the salmon lightly on the flesh side with half of the kosher salt. Place fillets skin-side down in the hot skillet and press gently with a spatula for 15 seconds to ensure even contact. Sear without moving for 3–4 minutes until the skin is crisp and releases easily from the pan and the flesh is opaque about one-third of the way up the side.

Sear the salmon

Brush the reserved 2 tablespoons of marinade over the seared tops. Transfer the skillet to the preheated oven and roast for 4–7 minutes, depending on fillet thickness, until an instant-read thermometer inserted into the thickest part reads 125–130°F (medium-rare to medium) or 140°F for fully cooked. Total internal time will usually be 7–11 minutes from initial sear.

Roast to finish

Remove the skillet from oven and add the 2 tablespoons butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets for 30–60 seconds to add gloss and flavor. Transfer salmon to a warm platter and let rest 3–4 minutes. While resting, spoon any pan juices over the fillets.

Butter baste and rest

Garnish and serve: Sprinkle chopped fresh dill over the salmon, finish with a light sprinkle of flaky sea salt if desired, and serve with lemon wedges on the side for squeezing.

Slow-grilled Quail

Day Boat Scallops With Applewood-smoked Bacon

Alaskan King Salmon