Posts Tagged ‘scallop recipe’

©stephen kolyer_scallop

It’s not very often that we see fresh scallops with their roe attached in the market.  Recently not only did I find them, but they were gigantic.  I cleaned them up and placed them, one at a time, into a hot pan.  I added a bit of white wine and butter into the shell, seasoned with salt and pepper, covered the pan, and cooked for just a few minutes to warm the shellfish and make a little sauce.  They made an exceptionally exotic appetizer with the barely cooked scallop devoured on its own and the bright orange roe slathered on some rye toast.  Along with some lovely New Zealand sauvignon blanc, of course!






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A few days ago we were in upstate New York spending a couple of days with our wonderful friends, Bee and Doug.  I was on dinner duty with 3 packs of frozen scallops and whatever I could fend from our not insignificant pantry.  I wasn’t too sure about the scallops – although I’m sure most of what we buy in our fancy neighborhood fish store have probably been frozen and thawed – but as it turned out they were quite delicious.  But, that’s not the story.

The weather was not really very spring-like – in fact, big flakes of snow filled the air off and on all day – but Mother Nature had begun her work a few weeks ago when the temperatures hit the 80s – a rarity in summer in the country – and the countryside was rife with daffodils, grape hyacinths, some tulips, wild strawberries spreading in the grass with their delicate little white flowers peeking up—- and the window boxes, although moved inside, had verdant bunches of basil, sage, thyme, and parsley – no rosemary – that was in the winter-over corner where it has managed to survive through 3 winters.

Bee took our man’s best friend, Lena Mae, out for her constitutional and came back with a handful of sweet wild purple and yellow violets and 2 stalks of asparagus (the only 2 big enough to pick).  So, I cooked up those scallops – dusted them with Wondra flour and salt and pepper and gave them a fast and furious sear in clarified butter – layered them on some couscous cooked in lemon/sage scented broth, drizzled the lot with a tangy lemon vinaigrette and garnished the plate with slivered raw asparagus and those little violets.  Added a side of sautéed julienne of carrots and snow peas and Viola an easy and spring-like dinner was on the table in minutes.

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