by carrie
First Course, Italian, Salads, Spring
Description
This is one of the best scallop recipes I have ever tried. I attended a cooking demonstration by Chef Giancarlo Ferrara and he gave away a fabulous tip about cooking with scallops. Scallops can be wet or dry. The wet scallops are the sandy ones that are hard to brown. Always purchase a dry scallop.
Servings
4
Ingredients
8 sea scallops U/10 size
3 oz wild fresh arugula
2 tsp butter
¼ cup olive oil
1 cup cherry tomatoes cut in half
1 lemon
1 Tsp sea salt
1 spring of thyme
1 tsp chopped chive
Preparation
Marinate the scallops with the lemon zest and a bit of sea salt.
In a large skillet pan heat half of the olive oil and the sprig of thyme.
Next, put the scallops in the pan and let them cook for 1 min in one side then turn over add the butter and the rest of the salt.
With the help of a large dinner spoon start to caramelize the scallops taking hot butter from the pan an continuously pouring on top of each scallops for about 2 min.
Set the scallops aside on top a paper kitchen towel, in a bowl combine the rest of the olive oil, lemon juice, chopped chive salt and pepper.
Divide the arugula and the cherry tomatoes in 4 plates topped each one with two scallops and drizzled with lemon olive oil dressing, Buon Appetito!
Source(s)
Chef Giancarlo Ferrara's Recipe
