By Alaina Sullivan
When it comes to preparing scallops, less is often more: Salt, pepper and a quick butter sear is all it takes. Allow each side to caramelize for just a few minutes in a hot skillet – any longer and you run the risk of the scallops turning rubbery. Simple garnishes — a kiss of lemon juice and fresh parsley — add the perfect amount of brightness without overpowering the mild flavor of the scallops. Greens make a reliable companion, too. Here, the fresh crunch of romaine brings balance to the scallops’ soft flesh. Grilling the romaine adds even more character to the dish – its smoky flavor is an excellent foil to the sweet, buttery scallops. Recipe from Mark Bittman’s Kitchen Express.
Seared Scallops with Romaine*
Season scallops with salt and pepper; then sear the scallops for a few minutes in butter, turning once, until just browned on both sides. Drizzle a bunch of romaine lettuce with some olive oil, freshly squeezed lemon juice, salt and pepper. Sprinkle the scallops with a bit more freshly squeezed lemon juice (some zest is nice here too) and some chopped parsley, and serve over the dressed lettuce with the pan juices.