Just a little ditty that you might want to save for a special dinner, new years perhaps? I love scallops and seldom indulge, but once in awhile I can’t help myself. I pull into the parking lot where the resident fish bus is parked and load up on the good stuff from the coast. J despises the fact that anyone sells fish out of a school bus, so I make sure to go when he’s not with me. It’s not like the guys got salmon filets on the unwashed seats of school kids, I mean it’s all gutted and filled with freezers, what’s the big deal?
There are really so many ways to become enamoured with these little ocean morsels, seared, covered in butter and salt and pepper is my preferred method, super simple is sometimes best. You could serve these beauties with a nice mash, or grilled veggies, some steamed spinach and thick balsamic glaze or of course crispy shallots and sautéed kale with tamari.
So our celebrations are complete, we rang in the solstice with gift giving and a wonderful meal. J got me two handmade Japanese knives that are sharper than a serpents tooth. I mean they are the sharpest knives I’ve ever used, I barely touched a cucumber and it sliced right through. So now I’m trying to come up with a dish that involves copious amounts of finely chopped vegetables to show off the majesty of these knives. Any suggestions? Too bad I made french onion soup with ten onions last week with my incredibly dull knives.
- 10 scallops
- 1 Tbs+1 tsp clarified butter or ghee
- 1 tsp olive oil or coconut oil
- salt+pepper
- 1 bunch kale, finely chopped
- 1 tsp tamari
- 1 shallot, very finely sliced
- Thoroughly dry the scallops and lightly sprinkle salt and pepper, heat a cast iron pan and add the clarified butter and oil, when it starts to smoke add the scallops, don't overcrowd the pan. Cook scallops for approx. 2 minutes per side, depending on their size it may take a bit less or more time. Refrain from turning unnecessarily as they won't brown up as nicely.
- In a separate frying pan, heat up some more oil or clarified butter and add the shallot. Fry until crispy, add the kale and tamari and cover for 2 minutes until kale is nice and soft.
