Advertisement
- Difficulty
Easy
By David Tanis
Published 2008
One of the delights of the winter season is the availability of good shellfish, especially sea scallops. Ask your fishmonger for freshly shucked scallops, often called “diver” scallops. A good way to cook them is a la plancha, on a hot griddle or cast-iron pan, which caramelizes the exterior and keeps them juicy inside.
Ingredients
1 pound - Salt and pepper
- Olive oil
- Green
Method
Remove the “feet”—the tough muscle that attaches scallops to their shell—and discard (or add them to a fish stock). Season the scallops on both sides with salt and pepper and drizzle lightly with olive oil.
Heat a large griddle or cast-iron skillet to nearly smoking. Add the scallops in one layer, being careful not to crowd them. Brown the scallops well, letting them cook for 2 to 3 min