Prep Time: 5 minutes
Roasting Time: 3-5 minutes (more if they’re large – these were the size of a dime)
Sauté Time: 2-3 minutes per side
Serves 2
Ingredients:
12 sea scallops (6 on the half shell, 6 shucked)
For roasted:
Coarse sea salt as a bed for the roasted scallops
Drizzle of good extra virgin olive oil
Drizzle of balsamic vinegar (I prefer a light flavored one like apple cider)
1 tbsp fresh mint, chopped
For seared:
¼ tsp fresh ginger, grated or minced
¼ tsp fresh garlic, grated or minced
Drizzle of good extra virgin olive oil
Sprinkle of fine sea salt
Directions:
1. Preheat the oven to 425°F/220°C
2. Prepare the scallops. Remember to pat the shucked ones dry.
3. To roast: Place a thick bed of coarse salt on a rimmed baking sheet (I line it with foil for easy clean up). Place the scallops on the half shell supported by the sea salt. Drizzle with a tiny bit of olive oil and balsamic vinegar. Roast for about 5 minutes and remove from the oven.
I like to serve the seared scallops on a bed of mixed greens with a light balsamic vinaigrette.
Related links: Food and Drink recipes Easy Cooking Scallops Seafood
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