What can you say about scallops? Certainly nothing bad. They cook in a flash, and are so subtle, sweet and satisfying you’ll want them all the time.
In this quick preparation we sear them to make a savory crust and serve them with brown butter and lemon, which offsets their sweetness, and cucumbers sauteed with shallots and tomato.
On really hot days, cook the scallops the same way, drop a couple into cold potato soup and serve with fruit salad (peaches, blueberries and honeydew with mint is nice) on the side. Either way, always serve French bread to soak up the scallop pan juices (or the soup.)
Tips
If you find the really huge sea scallops, three is more than plenty for one person.
If you’ve never sauteed your cucumbers, don’t skip that portion of this dish; you’re in for a treat.
Beverage suggestion
Either Chablis or muscadet would be a nice match.
Menu
*Seared scallops with lemon brown butter
*Orzo with Parmesan and spinach
*French rolls with butter
*Peach sorbet with almond tuiles
Seared scallops with lemon brown butter
Preparation time: 10 minutes
Cooking time: 6 minutes
Yield: 4 servings
2 tablespoons olive oil
2 shallots, finely chopped
1/2 teaspoon each: salt, white pepper
1 tomato, chopped or 1/2 pint cherry tomatoes, quartered
2 seedless cucumbers, unpeeled, or 3 large cucumbers, peeled, seeded
1/4 cup each: chicken broth, water
1/2 cup finely chopped parsley
12 large sea scallops
1/2 stick (1/4 cup) butter
Juice of 1/2 lemon
1. Heat the olive oil in medium skillet, over medium-high heat; add shallots. Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoon each of the salt and pepper. Add the tomato; cook, stirring, 2-3 minutes. Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes. Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. Toss with parsley; lower the heat to low. Keep warm.
2. Meanwhile, season scallops with remaining 1/4 teaspoon each of the salt and pepper. Heat 2 tablespoons of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat. Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes. Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare. (There will be a translucent horizontal strip in the middle portion only.) Do not overcook.
3. Remove scallops from pan; keep warm. Heat the remaining 2 tablespoons of the butter in skillet until foamy; stir in lemon juice. Serve scallops next to the cucumbers, drizzled with the lemon brown butter.
Nutrition information per serving: 235 calories, 69% of calories from fat, 19 g fat, 8 g saturated fat, 45 mg cholesterol, 8 g carbohydrates, 10 g protein, 420 mg sodium, 2 g fiber
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ernunn@tribune.com
