Craving: Dry-Rubbed Scallops
I recently learned how to choose and cook scallops. Not only do they taste AMAZING, but they’re simple to prepare. This plump beauty came from Choice Greene market in Clinton Hill, Brooklyn. They do run a bit on the expensive side, about $12 to $18 a pound (and about 8 in a pound), but the price is well worth it. The salad pictured above came from a recipe for grilled Caponata that I saw on Bobby Flay. I just made it without the swordfish and it’s good on its own, or with the scallops.
Here’s how I made these babies:
1. Wash and dry scallops.
2. Pre-heat pan with 1 Tbs of olive oil or butter. Medium heat.
3. Place scallops in pan. Grind fresh pepper and salt on top.
4. Cook each side about 5 minutes, using tongs to flip them.
5. Squeeze a dash of lemon into the pan near the end of cooking.
December 20th, 2009 at 1:04 am
Never tried scallops before but this recipe sounds simple and delicious. A good way to be introduced to this kind of food. I am going to try it out. Thank you.