By Karen Adler
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Additional info for 25 Essentials: Techniques for Planking
Meanwhile, slice the prosciutto lengthwise and wrap each scallop with a half slice. Brush with a little olive oil and set them on the hot plank. Set the loaf of bread on the low-heat side of the grill, too, and close the lid. Cook for 15 to 20 minutes, or until the scallops are firm and just opaque. Meanwhile, to make the aioli, combine all the ingredients in a small bowl and stir to blend. Spoon ¼ cup of the aioli onto the center of 4 serving plates. Arrange 3 scallops around the sauce on each plate and garnish with a sprig of basil.
You choose a hardwood plank and soak it in water for at least 1 hour before cooking. You place the food on the plank, place the plank on the grill or in the oven, close the lid or door, and cook. What you get is food that is blistered, scorched, or browned, imbued with the gently aromatic flavor of the plank where the food has touched it. That means that, for the most flavor, we like to plank foods that are flat or have a large surface area to come into contact with the plank. Planked food is attractive, taking on a burnished appearance and a brownish-red color thanks to the smoke of the grill, especially from a charcoal fire.
For a charcoal grill, soak 1 cup wood chips in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place ½ cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place in the back of the grill over direct heat. Clean the clams under cold running water, scraping away the fibrous bits. Discard any with broken shells or shells that won't close. Set a large pot on the stove over high heat, and bring the chicken stock, garlic, and lemon slices to a boil.