Wednesday, January 9, 2013

Grilled Scallops with Parsnip-Fennel Puree

Make a recipe of  Parsnip-Fennel Puree for every two persons to be served. Recipe below is for 2; scale accordingly.

© 2013 Edward C Kern, Jr.

10 to 12 (1/2 to 2/3 #) dry* sea scallops

Heat a cast iron griddle/pan on the grill or stove. Lightly coat hot griddle with

olive oil

and when oil is hot place the scallops on the griddle.

Cook at high for 3 minutes, turn scallops and cook 2 -3 more minutes (depending on size of scallops), until nicely browned on both sides.

Divide the puree between two plates.  Place the cooked scallops on top. Garnish with

Lemon zest and/or grilled scallions

Grilled Scallions

Wash and trim
3 large or 6 small scallions.

If the scallions are large, slice then in half vertically.  Lightly coat with

olive oil

and grill until soft but not charred.
 "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 the scallops "look better" to some consumers and prevent them 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. They are also referred to as diver scallops and, especially on restaurant menus  as day boat scallops.


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