|© 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
and when oil is hot place the scallops on the griddle.
Divide the puree between two plates. Place the cooked scallops on top. Garnish with
Lemon zest and/or grilled scallions
Wash and trim
3 large or 6 small scallions.
If the scallions are large, slice then in half vertically. Lightly coat with
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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