Name: Sea Scallops a la Plancha
Cuisine: Spain
Ingredients: 1 pound large sea scallops, about 16; Salt and pepper; Green Sauce; Olive oil; Lime wedges

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

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 large sea scallops, about 16
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