Sunday, December 02, 2007

Sea Scallops Two Ways

Roasted Sea Scallops on Coarse Sea Salt

Seared Baby Scallops on Mixed Greens

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

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

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.

4. To sear: Heat a non-stick skillet over medium high heat. When it’s hot add the scallops and sear for 2-3 minutes, flip and repeat. Add the minced garlic and ginger and toss. Season with a little pepper and serve.

I like to serve the seared scallops on a bed of mixed greens with a light balsamic vinaigrette.

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