Is there a more perfect disc of protein than a scallop? Naturally sweet, naturally brined, cooks in one minute, readily adapts a huge range of flavors . . . it’s the near-perfect breakaway food.
I typically go for a bit of a crispy texture on my scallops, easily obtained by dusting them with some finely ground pink lentils, which crisp up beautifully in a hot cast iron pan streaked with a film of olive oil. But for some reason I had braising on my mind (it was cold inside the house), so I marinated the scallops for a few minutes in fruity olive oil, balsamic vinegar, meyer lemon juice, and a small drizzle of agave to offset all that acidity. I heated up the cast iron, added a touch of butter, and let it get really hot before adding the scallops and the marinade and capping the pan with a lid. Flipped them after a minute or two, and cooked the other side.
I already had my unplain rice (rice cooked in 2/3 water, and 1/3 carrot juice, plus a few bay leaves and a glop of dijon mustard) cooked and ready, so all I needed were a few sprigs of chopped herbs and a dusting of tangerine salt. With a fresh issue of the New Yorker, a steaming cup of green tea, and a chubby purr machine named Quincy on my lap, it was a 10-minute lunch that lit up the bliss neurons.
I liked your opening line. It sounds like a Shakespearean sonnet. Is there a disc of protein more perfect than a scallop? None is more lovely or more temperate. Seriously, nice entry. The idea about the rice sounds fascinating. It must be delish!
This sounds like a wonderful way to cook scallops. I agree, they are my absolute favorite seafood.
Thank you W, my lord! And yes, the method couldn’t be easier — five minutes total if you concentrate, slightly more if you don’t.
Drool…
Scallops for lunch, often – that’ll be my new year’s resolution.
That’s what I love about scallops — they are as versatile as shrimp. You can eat wild ones without guilt (they’re on the sustainable side of the Monterey Bay Aquarium’s Seafood Watch Guide). And I never tire of finding new ways to flavor them.
I now live in a place where they’re actually common and available in bags, frozen, as well as in the shell, alive — at the supermarket! So I’m definitely taking notes on this one.
Hey Eric~WOW! I LOVE scallops and will have to try this soon ( minus the cat! )
It was great meeting you at the Marin Farmer’s Market today. Thanks for a wonderful tour and the great variety of suggestions. I got so inspired I went home and made up a big pot of turkey vegetable soup, with some of the fennel I bought today.
Have told some of my other ‘foodie friends’ about your blog so you may be getting more readers soon.
Warm regards,
Susan