Gastronome

Yesterday at the store I got some lovely big fresh scallops, but hadn’t really figured out what I was going to do with them until tonight. As evidenced by previous postings, I like seafood and salad, so I figured I’d stick to the basics and just wing it. The result? Beautifully seared lemon-ginger scallops over salad.

Seared Lemon-Ginger Scallops Over Salad
1/2 pound fresh scallops
1 tablespoon peanut oil
1 2-inch piece frozen ginger root (defrosted)*
1 lemon
1 tablespoon soy mayonaise (or aoli)
salad greens
fresh ground pepper

* OK this is my weird contribution to cooking science today. Freeze a piece of ginger root, then leave on a counter to defrost (about an hour or two). You will now be able to pinch the ginger and out squirts juice! For real! The inside of the defrosted ginger is like sponge, holding the juice. It’s amazing.

Heat peanut oil on high in a non-stick pan. When oil is hot, sear scallops (under 3 minutes on one side until golden brown, a minute or two on the other), squeezing lemon and ginger to taste over them while they cook.

Put salad greens in bowl. Squeeze ginger and lemon into a mayonaise and stir in fresh ground pepper to taste. Toss into greens. Remove scallops from heat and place on top of greens. Done!

Serves 1

This entry was posted on Thursday, November 11th, 2004 at 6:21 pm and is filed under recipes - salads. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.