in the world.
Awesome! So delicious. I can die happy now. Hopefully I will live to eat these again, though.
Yes, I love papaya, blueberries, duck confit, lemon tarts and chocolate croissants. But this, the sea scallop, is my all-time favourite. And because of that I never cook them. They are so precious that I fear I will ruin them, and a ruined, over-cooked scallop is an atrocity.
So when I set out to cook this I did my research, found the very best scallops I could lay my hands on, and carefully crafted this dish. I got some beautiful fresh large sea scallops at Seafood City on Granville Island, for those of you in Vancouver. Fresh, not frozen scallops are a must here. If you want an awesome meal, that is.
Simple is the key – the scallops speak for themselves, so you have to do very little with them, except season and cook them carefully.
What you need:
- the freshest sea scallops you can find, 2-3 per person depending on their size
- good quality olive oil
- salt and pepper
- salad greens
- 1 lemon
What you do:
- Make the salad dressing before cooking the scallops. Grate a little lemon zest, then combine some lemon juice, olive oil, salt and pepper. Taste and adjust the amounts of the ingredients to your liking.
- Salt and pepper one side of the scallops, using a little more salt than you think you should, as some will come off in the cooking process.
- Get your salad greens ready on the plates. You want to be able to plate the scallops and eat them immediately.
- Heat a frying pan on high, but not a non-stick one. Add some olive oil to the pan and wait until it gets very hot – if the pan isn’t hot enough the scallops will stick to it. Add the scallops with the seasoned side facing down. You should hear quite a sizzle; if not the pan isn’t hot enough. Season the top side of the scallops. Let them sear for about 1 & 1/2 minutes (less time if they are smaller) ; it’s better to undercook them than overcook them. Turn the scallops over and sear the other side; the cooked side should be nicely browned. You will see they are no longer translucent, meaning they are now cooked.
- Place the cooked scallops on top of the salad greens and serve as soon as possible. You could add a little squirt of lemon to the scallops if you want, but I didn’t because the dressing was lemony enough.
Enjoy the best food ever. Hope you love it!