Scallops: What to serve when you splurge
Scallops are beloved by pretty much everyone who can eat them (shellfish allergies need not apply). They're tender, they're sweet, they taste ever so slightly of the sea.
They're also easy to make, and fast — if it takes you much longer than three or four minutes to cook them, you've done something wrong.
Large, sea scallops aren't cheap. But, they are so deliciously rich that you don't want to eat more than a few at a time.
Bay scallops, the smaller ones, are about half as expensive. They are also somewhat less satisfying but cook even faster.
Seared Scallops is an all-purpose dish. It's simple, but because it is scallops it is spectacular.
Next, I used scallops in a salad and chose to grill them for a hint of smoke — but only a hint. It doesn't take much longer to grill them than to sear them.
Delicious, easy, fast — what could be better as a splurge for guests or even for yourself?
Yield: 2 servings6 sea scallopsSalt and pepper½ tablespoon olive oil½ tablespoon butter1 clove garlic, crushed1 tablespoon fresh lemon juice½ cup water1 tablespoon chopped parsleyPat scallops dry with paper towels. Season one side with salt and pepper.Place a skillet over medium-high heat until it is very hot. Add oil and butter, and heat until butter starts to foam. Add garlic and cook until fragrant, about 30 seconds.Add scallops, seasoned-side down. Do not touch for 2 minutes; bottoms should have a nice brown sear.Turn and cook on the other side for 1 minute (or up to 1 1/2 minutes if they are extra large). Drizzle lemon juice over the top and immediately remove to a platter.Add water to hot pan, scraping up any brown bits from the bottom. Cook briefly until the liquid is the consistency of syrup, and pour over scallops. Sprinkle with parsley. Serve by themselves, with rice or pasta, or as part of a salad.
Yield: 4 servings1 cup diced mango4 tablespoons olive oil, divided¼ cup fresh orange juice¼ cup rice vinegar2 tablespoons fresh lime juice1 tablespoon light brown sugarSalt and pepper1½ pounds sea scallops1 (5-ounce) bag baby spinach1 red bell pepper, cut into strips1 cup black beans, rinsed and drained<b>Mango vinaigrette</b>Place mango, 3 tablespoons of the olive oil, orange juice, rice vinegar, lime juice and brown sugar in a blender or food processor and blend until smooth. Stir in salt and pepper to taste.<b>Salad</b>Toss scallops with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Grill over medium-high heat 2 minutes on each side or until opaque.If searing scallops instead, heat the 1 tablespoon oil in a large skillet over medium-high heat and, in batches and without crowding, sear for 2 minutes on one side and 1 to 2 minutes on the other. You may need additional oil for later batches.Arrange spinach, bell pepper, black beans and scallops on a serving plate. Drizzle with 1 cup (about 2/3) of the mango vinaigrette.
