Bay scallops are the best. The season is November through March so Jamie and I always load up on them anytime we go to Southampton. They're sweeter and smaller than sea scallops. The flavor is so good so you don't need to add much. Simple butter and lemon is really all you need. Yum!
Serves 2
Ingredients:
1/2 lb bay scallops
1 tbsp butter
Zest and juice of half a lemon
1/4 cup flour
Salt and pepper
Cauliflower purée
Directions:
Make cauliflower purée. (I just boiled it until it was very tender, then puréed it with a tbsp of butter and a little of the cooking liquid and seasoned with salt.)
Dry the scallops well with a paper towel. Season with salt and pepper.
Toss the scallops in flour. Coat lightly and shake off any excess.
Heat a cast iron skillet over high heat. Melt 1 tbsp butter in the skillet.
Add the scallops leaving plenty of space between and let them sit there without moving them for about 2 minutes until the bottoms brown.
Flip them over (there should be a nice brown).
Turn off the heat and add the lemon zest and juice and toss.
Spoon the cauliflower purée on a plate and make a little well in the center. Add the bay scallops.
I also roasted some asparagus and put it around the outside.
No comments:
Post a Comment