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Volume 112

Dinner This Week: Grilled Scallop Skewers

By Keith Dresser Published

This week’s menus include Grilled Scallops, Stir-Fried Thai-Style Beef with Chiles and Shallots, and Shredded Chicken Tacos (Tinga de Pollo) for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Grilled Scallops with Panzanella

We look for untreated "dry" scallops for our Grilled Scallops to avoid the soapy flavor that affects "wet" scallops that have been treated with chemicals. To enhance browning and make flipping easier, we lightly coat the scallops with a slurry of vegetable oil, flour, cornstarch, and sugar and thread them onto a pair of metal skewers. Italian Bread Salad (Panzanella) benefits from the liquid exuded by the tomatoes, so we toss garden fresh tomatoes with salt and let them drain in a colander until they shed a good bit of juice. Using that juice in the dressing boosts its fresh flavor. Drying the bread in the oven until it turns golden brown gives our panzanella nutty depth. We allow the dressing to lightly saturate the bread before we stir in the tomatoes.

Printable Shopping Lists: Grilled Scallops and Italian Bread Salad

Equipment Review The Best Rimmed Baking Sheets of 2021

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 2: Stir-Fried Thai-Style Beef with Thai Sticky Rice

Stir-Fried Thai-Style Beef starts with inexpensive blade steak, which offers tenderness and beefy flavor. A marinade of fish sauce, white pepper, citrusy coriander, and a little light brown sugar enhances the flavor of the meat before it is stir-fried with sliced shallot and chiles.  Mint, cilantro, and chopped peanuts finish the dish with freshness and crunch. Traditionally, Thai Sticky Rice (Khao Niaw) is cooked in a bamboo basket set over an hourglass-shaped aluminum pot, which allows the rice to steam on all sides. We mimic that setup with a cheesecloth-lined fine-mesh strainer set over a saucepan of barely simmering water.

Printable Shopping Lists: Stir-Fried Thai-Style Beef and Thai Sticky Rice

Equipment Review Plastic Spatulas

Just a spatula? Sure, but it’s a tool you use every day. So having one that really works can be as important as having the right knife.

Dinner 3: Shredded Chicken Tacos and Sautéed Corn and Black Beans

Shredded Chicken Tacos start with boneless, skinless chicken thighs simmered in a tomato-and-chipotle-based sauce. Fire-roasted tomatoes add a hint of smokiness, but regular canned diced tomatoes plus a pinch of smoked paprika will also work. The shredded chicken freezes well, so consider making a double batch. If fresh corn isn't available Sautéed Corn with Black Beans and Red Bell Pepper can be made with 1 pound of frozen corn that has been thawed and dried well on paper towels. 

Printable Shopping Lists: Shredded Chicken Tacos and Sautéed Corn and Black Beans


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.