sea scallops are fun and easy to cook at home. it might seem daunting, like fancy restaurant fare, but they are really super fast, super easy, and super delicious. i served these with a side of baby bok choy, brocolini and steamed rice. best of all these sea scallops are a best choice on the Monterey Bay Aquarium Seafood Watch List.
sea scallops
serves 41 lb large sea scallops
salt
2 TBSP minced cilantro stems
2 TBSP cilantro leaves
2 or 3 cloves garlic, smashed
2 TBSP olive oil
juice of 1/2 lemon or 1 lime
1 teaspoon of honey, drizzled on at the end
first, start your side dishes, rice works nicely here as it this recipe has asian roots, for the scallops, i am borrowing a technique from jamie oliver, place a stretch of parchment paper over a cutting board. lay the scallops out and score a criss cross pattern across the top of each scallop with a knife about 1/3 inch deep. salt liberally. drizzle with 1TBSP olive oil. sprinkle with minced cilantro stems and smashed garlic cloves. pull up the sides of the parchment to roll the scallops around a bit to combine the flavors. get your pan really hot on high heat. drizzle in more olive oil. place each scallop in the pan and shake slightly. slide the remaining cilantro and garlic into the pan. cook on high heat for about 3 minutes. turn scallops with tongs and cook for 2 minutes more or until just barely cooked through squeeze citrus over scallops then drizzle with honey. sprinkle with cilantro leaves. delicious and so easy. my kids love this although they are not usually scallop fans.
baby bok choy and brocolini
serves 41 bunch baby bok choy
1 bunch brocolini
1 tsp soy sauce
1 tspolive oil
clean and trim. set a medium pan of water to boil. slice the baby bok choy lengthwise into quarters. boil for 2-3 minutes. drain, set aside. boil brocolini in same pan for about 2-3 minutes. drain and place with the bok choy in a serving dish. drizzle with soy sauce, then olive oil. serve.
