After a busy day out and about in the sweltering heat, it was thrilling to come home and cook up such an uncomplicated feast. While Brian fired up the grill, I prepped the zucchini noodles, herbs, and a simple lemon dressing. The OXO Tabletop Spiralizer(Opens in a new window) cut zucchini noodles in minutes flat. Like everything from OXO, it was easy to use with intuitive design features like a suction cup that holds the spiralizer firmly in place. Cleanup was a breeze thanks to dishwasher-safe parts. I also loved the thoughtful design that made delightfully long noodles and cored the zucchini at the same time (no seeds!).
I’d been storing a bunch of basil in the OXO Herb Keeper(Opens in a new window), which helps herbs stay fresher longer with upright storage and a bit of water on the bottom so stems remain moist while air circulates around the leaves. To the fresh basil, I added a bit of mint and parsley straight from the garden, and chopped it all up for dinner.
Out on the grill, Brian (my husband) used the OXO Grilling Set(Opens in a new window) to char the corn and grill the scallops. We’ve made the switch to all hardwood charcoal, and with the searing heat from the grill and relentless sun, it was comical to hear some of the corn kernels popping away over the fire. Brian quickly moved them over indirect heat and things settled down. The scallops, which can stick to the grate, were easily scooped up and flipped with the OXO grilling tools – the spatula features a beveled edge that effortlessly slides between the food and the grate and a long enough handle to keep your hands away from the heat. The tongs are likewise nice and long, allowing Brian the space to move and adjust things without fear of getting singed.
To bring the meal together, I zipped the charred kernels from the corncobs using the OXO Corn Peeler(Opens in a new window), gave the zucchini noodles a quick sauté in olive oil, and tossed it all in a lemony dressing along with a few handfuls of chopped herbs. We set the seared scallops on top and tucked into a lovely summer feast.
This recipe scales up easily and would be great for a dinner party. And though grilled scallops were our protein of choice here, this meal could work well with everything from grilled seafood to steak to tofu. Make the recipe yours!
Head to Brooklyn Supper for the complete recipe(Opens in a new window).