I’ve missed you, scallops

17 Feb


I was introduced to scallops late in life, probably because my husband adores them, and I’ve only made a couple of dishes with them–one was a delicious scallop risotto with fresh corn (I got the recipe from our local newspaper, The Independent) and the other is the Barefoot Contessa’s recipe for Scallops Provencal, a delicious an simple preparation involving a light flour coating, butter, white wine, and lemon. (It’s from her book Barefoot in Paris and is online here: http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html).

I’d love to explore more ways of preparing scallops, and so I was excited to see this post about Skye Gyngell’s A Year in My Kitchen. Recipe courtesy of The Kitch’n:

Pan-fried scallops with horseradish cream and winter greens
Serves 4

24 sea scallops, cleaned
handful of arugula leaves
handful of white dandelion leaves or pale frisée
handful of mizuna
finely grated zest and juice of 1 lemon
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 tbsp olive oil

Horseradish cream
generous 3/4 cup crème fraîche
1 tbsp freshly grated horseradish root
1 1/2 tsp Dijon mustard
sea salt

To serve
minced curly parsley
lemon wedges

First, make the horseradish cream (a day in advance if you like). Put the crème fraîche in a bowl and fold in the horseradish and mustard. Season with salt to taste. (If making ahead, cover and refrigerate, but return to room temperature before serving.)

Trim away the tough muscle from the side of each scallop, then set aside at room temperature. Wash the salad greens, dry well, and combine in a bowl. Dress with the lemon zest and juice and the extra virgin olive oil, then divide among four plates or arrange on a large platter.

Place two heavy (ideally, nonstick) skillets over high heat and allow them to get very hot. Season the scallops lightly with salt and pepper. Drizzle 1/2 tbsp olive oil into each skillet.

When the oil begins to smoke, add the scallops, arranging them in a single layer. It is important not to overcrowd the skillet (if you do, the scallops will stew rather than pan-fry), so cook in two batches if necessary. Cook for 1 minute only, then turn (in the same order that you put them into the pan) and cook for the same amount of time on the other side. The scallops should be crunchy and golden on the surface, with a sweet and delicious taste.

As you remove the scallops from the pan, place them on top of the salad greens, adding a dollop of horseradish cream. Sprinkle with minced parsley and serve straight away, with a wedge or two of lemon on the side.

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