Monday, November 4, 2013
Trying Something A Little Special
The fish monger at the farmer's market had beautiful dry scallops just waiting for my skillet. Dry scallops are shucked on the boat much like wet scallops but instead of being plunged into cold water (and often preservatives or chemical salts) they are kept dry. They don't plump up absorbing water so the flavor is more concentrated, more pure scallop.
I didn't have to do much to make these special. I seared the scallops (seasoned with salt and pepper) quickly in a hot pan with about 1/4 of cup olive oil, 3 sliced cloves of garlic and a bit of butter then removed them to a waiting bowl. Scallops cook quickly and in about 3-4 minutes even these jumbos were finished. Into the pan went the juice of 2 lemons, 2 tsp chopped rosemary, and a pinch of red paper flakes. I let the juice reduce and then added in the scallops (and collected juices) and a small pat of butter, gave everything a good toss to coat with the lemony butter sauce and served the mollusks over steamed broccoli and tiny new potatoes from our garden. Three of James' favorites on one simple but still special plate.