Seared Scallops with Lemon Oil and Dried Sour Cherry Dressing

Name: Seared Scallops with Lemon Oil and Dried Sour Cherry Dressing
Cuisine: France
Ingredients: 18 long sprigs fresh chives; 18 purple garlic chive flowers; Finely grated rind and Juice of 1 lemon; 2 tablespoons dried sour Michigan cherries, finely chopped; ½ cup corn or sunflower oil; ½ cup corn or sunflower oil; 18 large deep-sea scallops, feet removed; 2 tablespoons chopped fresh chives; Salt; White pepper from the mill; 1 very large shallot, finely chopped; Very small bouquet garni; ½ cup plus ⅓ cup fresh or bottled clam juice; ½ cup dry white wine

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

In the execution of this recipe, you can roughly mix the lemon oil and acid part of the dressing so they are barely combined and the lemon oil remains very visible; the plate will look pretty but the wine and food pairing will be more difficult (see for details on this subject).

Ingredients

½ cup corn or sunflower oil
Finely grated rind and Juice of 1 lemon
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Europe
France
Fish course
Pescatarian
Gluten-free

Method

Heat half the oil in a small pan until hot but not smoking, then turn the heat off, add the grated lemon rind, and let stand until cool; mix in the remainder of the oil. Scrape into a small bowl, cover, and keep refrigerated overnight. Toss the cherries with 2 teaspoons of the lemon juice. Let macera