Grilled Scallops and American Sparklers for the Fourth of July

A bright and tangy grill recipe and 11 sparkling wines from California and New Mexico make for a delicious Independence Day

Laurie Woolever
Posted: June 22, 2012

Summer is finally here in earnest, and it's time to start planning for Independence Day, summer's official holiday, where a casual spirit needn't rule out great wine and food. July 4 celebrations call for fireworks and sparklers: in the glass, on the plate and in the sky.

American sparkling wines, served ice-cold in stemless glasses or flutes, serve the same refreshing purpose as the beer so often associated with summer entertaining, and so we've put together a list of recently rated sparklers from California and New Mexico. These bubblies complement the smoke, spice and gentle citrus tang in Grilled Scallop Ceviche, a recipe from Dinosaur Bar-B-Que, a much-lauded smoke joint based in Syracuse, N.Y., with outlets in Rochester, Troy, Manhattan and Newark, N.J.

Make and refrigerate the marinade the day before your party, and combine it with the shellfish a few hours before firing up the grill. For easy party style, serve the scallops family-style, along with corn on the cob, plantain chips, guacamole and cold fresh fruit.

Grilled Scallop Ceviche

Recipe from Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke (Ten Speed Press, 2001)

• 1 1/2 pounds sea scallops (preferably dry-packed)
• 2 tablespoons minced seeded jalapeño pepper
• 1 cup Mojito Marinade (see below)
• 2 tablespoons finely diced red bell pepper
• 1 lime, cut into 8 wedges

Note: If you're using bamboo skewers, soak them in water for 10 minutes before skewering the scallops; otherwise the wood will scorch on the grill.

1. Place the scallops into a glass or stainless steel bowl. Combine the jalapeños and the marinade and pour over the scallops. Marinate for 1 to 2 hours in the refrigerator.

2. Fire up the grill; then get back inside and fish the scallops out of the marinade. Pat them dry and string them onto skewers (see note, above). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm.

3. Grill the scallops over the hot coals for about 2 minutes on each side, or until the edges are tinged with a rich brown color and the flesh turns opaque. Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in. Serves 4 to 6.

Mojito Marinade

• 1/4 cup chopped garlic
• 1/2 cup chopped onion
• 2 cups fresh orange juice
• 1/2 cup fresh lime juice
• 1/2 cup olive oil
• 4 teaspoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh cilantro

1. Mix together the garlic, onions, orange juice and lime juice in a bowl.

2. Heat the olive oil in a large saucepan until just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil—be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.

3. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps up to 2 weeks. Makes 2 1/2 cups.

RECOMMENDED AMERICAN SPARKLING WINES

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More wines can be found in our Wine Ratings Search.

Lush and rich, with bright cherry and red apple aromas and layered flavors of raspberry and cinnamon that finish on a note of crisp minerality. Drink now through 2014. 5,200 cases made.—T.F.

Elegant and focused, with creamy vanilla and apple aromas and rich yet crisp flavors of baked pear and cinnamon bread. Drink now through 2014. 20,000 cases made.—T.F.

Vibrant and festive, with floral raspberry aromas and crisp apple and strawberry flavors that finish on a spicy, crisp note. Drink now. 31,527 cases made.—T.F.

Though fairly sweet, this is balanced with a lively acidity, offering bold aromas of toasted nuts and tropical fruit, with supple, creamy vanilla flavors. A party in a glass. Drink now. 10,000 cases made.—T.F.

Floral aromas of pear and crème brûlée lead to a burst of succulent lemon flavors before turning crisp and minerally on the finish. Drink now through 2014. 7,600 cases made.—T.F.

Vibrant, with a succulent core of lemon tart and tropical fruit, with zesty though modest citrus and anise flavors. Drink now through 2014. 18,000 cases made.—T.F.

Ripe and vibrant, with cherry and citrus notes that show accents of cinnamon and spicy yeast. Drink now. 13,000 cases made.—T.F.

Boldly perfumed aromas of raspberry and spicy nuts lead to easygoing flavors of pear, pineapple and anise. Drink now. 15,000 cases made.—T.F.

Bold and juicy, with tropical fruit and spicy vanilla aromas that lead to easygoing pear and cinnamon roll flavors. Drink now. 30,000 cases made.—T.F.

Crisp and vibrant, with moderate apple, lemon and brown baking spice notes. Drink now. 118,500 cases made.—T.F.

Offers modest apple and citrus fruit, with notes of mineral and spice. Drink now. 755,000 cases made.—T.F.