Saturday, January 26, 2008

Lemon-Glazed Scallops

Serves 4

This is best with dry sea scallops --- "Dry scallops" are scallops that have not been soaked in phosphates ("wet scallops") which causes them to absorb water and loose flavor; the phosphates also make them "look better" to some consumers and prevents the scallops from losing water, hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked.

If the scallops are large slice them in half, keeping the round shape, so that they will cook more evenly and absorb more sauce. I figure about 1/3 pound of scallops/person.

In a medium skillet or wok, heat (on high heat):

2 T olive oil

When oil is hot, add:

2 t minced garlic

and sauté until golden. Add:

1 t lemon zest (use organic lemon)

stirring to coat zest with oil, about a minute. Add:

1 1/3 pounds dry scallops

one or two at a time turning individually as they brown, about 2 minutes per side. When scallops are browned, Add:

4 T lemon juice

and cook an additional minute. Remove scallops to a warm plate.

Cook remaining liquids over medium-high heat until reduced to a glaze, 3 to 5 minutes. Return the scallops to the skillet, along with:

1 T minced fresh chives or parsley*

and stir to coat with the sauce and reheat, 1 to 2 minutes. Serve immediately.

I often serve with a wild rice blend that has been packed into a ramekin that is then inverted onto a warm individual serving plate to release the rice. I serve scallops in sauce next to the rice, garnished with a bit of chopped chives or a sprig of parsley and bit of lemon zest.

* I find it’s hard to always have fresh parsley on hand when I want it; on the other hand a large bunch is often much more than I need for a particular recipe. So, when I have extra fresh parsley, I chop it and place it in a small plastic container and put it in the freezer for future use. Much better than using dried parsley.

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