Focus on food: September 29, 2008
Scallops on the Half Shell
Scallops are first mentioned in a written record nearly 400 years old, and they were used in Nova Scotia by French colonists in 1605.
Archives Recipes~An Autumn Dinner
Ingredients:
• 1 lb sea scallops, trimmed and diced
• 2 tablespoons butter
• 1 bunch of beet greens or mustard greens, sliced small
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped basil
• 1 lime
• 12 cleaned scallops
Directions:
Sauté scallops over medium high heat in butter on both sides and remove from the pan. Cover the cooked scallops and keep them warm.
Sear the greens quickly in the leftover scallop butter and remove them from the pan. Add more butter if necessary, and stir in the chopped parsley and basil to make a warm herb sauce. Warm the shells if desired.
Put the seared greens on half shell, place the warm scallops on the greens, and top with herb sauce. Roll the lime on the cutting board and cut in half through the middle.
Squeeze the lime juice over the prepared scallop shells.
Serves 6.
Posted by Chris Rossi at September 29, 2008 07:07 AM