Spiedini of Sea Scallops, Grilled Chapati and 2 Challenges!

So here we go. I have given myself 2 challenges this week. The first challenge is outdoor cooking only. We are in a heat wave so all dinners will be cooked outdoors. (There is one recipe that will require me to make Orzo and another to cook string beans but that is it.) I would like to thank Chris in advance for all his hard work. The second challenge is that all of the recipes used this week were found in my file of recipe clippings and cookbooks. It was fun going through the cookbooks and clippings, like the way I did it back in the day!

Tonight we turn to Mario Batali's Simple Italian Food book.
Spiedini of Sea Scallops with Marinated Onions, Lemon and Baby Spinach was very good. The onion and lemon marinate was amazing for only sitting one hour. And of course Chris cooked the scallops perfectly! This was a good choice for a hot summer night.

Spiedini of Sea Scallops with Marinated Onions, Lemon and Baby Spinach (serves 4)

Ingredients
1 large Red Onion, thinly sliced
2 large Lemons, halved lengthwise, seeded and sliced into 1/4 inch thick half moons
2 cups plus 2 tablespoons Red Wine Vinegar
1/2 cup Water
1/4 cup Sugar
1/4 cup Salt
16 Large Sea Scallops, about 1 1/2 pound
Salt and Pepper
2 cup Baby Spinach leaves, rinsed and spun dry
10 tablespoons extra virgin Olive Oil

Method
Preheat the grill. Soak 4 bamboo skewers in water. (we used metal skewers)

In a large mixing bowl, stir together the onion, lemons, 2 cups vinegar, the water, sugar and salt until well mixed and let stand 1 hour.

On each of the skewers, thread 4 scallops alternately with the marinated lemon pieces, beginning and ending with lemon pieces. Season with salt and pepper and grill until just cooked through, about 4 minutes per side.

While the scallops cook, toss the baby spinach in a mixing bowl with 6 tablespoons of the olive oil and the remaining 2 tablespoons vinegar and mix until evenly coated. Divide the spinach among the plates.

Strain the onions and place in small piles around the rim of each plate. Place the scallop skewer over the spinach on each pile. Drizzle each with 1 tablespoon of the remaining olive and serve.

As a side dish we had Grilled Chapati. I think this recipe came from Bon Appetit magazine but I am not sure. This was so easy to make it was ridiculous. This recipe will be made quite often this summer. Talk about a quick bread! Obviously I cut this recipe in half. I also found a link for Grilled Chaptis from Mark Bittman, who is one of my favorites.

Grilled Chapati (makes 16)

Ingredients
1 1/3 cups Whole Wheat Flour
1/3 cup all purpose flour
2/3 cup plus 1 tablespoon water.

Method
Combine the flours in a medium bowl. Gradually add water, stirring until mixture forms crumbly dough. Turn out onto work surface and knead until smooth, about 4 minutes. Form into 8-inch-long log. Wrap in plastic and refrigerate 1 hour.

Place dough log onto lightly floured work surface. Cut into sixteen 1/2 inch slices. Roll 1 slice into 5-inch round (keep remainder covered with plastic). Repeat with remaining dough pieces, stacking rolled rounds between sheets of plastic wrap. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.)

Preheat the grill (medium-high heat). Remove dough rounds from plastic and grill until puffed and dry, about 1 minute per side. Serve warm.