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Seared Scallops in Mediterranean Broth
Active Work Time and Preparation Time: 20 minutes
The key to a well-cooked scallop--one with a dark golden crust and a melting tender middle--is a very hot pan. Put your skillet on the fire first, then add some oil and sear the scallops for just a couple of minutes on each side.
The dividend for the cook, of course, is speed. What could be a faster or more sophisticated main course?
If you're in the mood to splurge, buy "dry-pack" or "day boat" scallops, which stand up to searing much better than the ordinary scallop because they contain much less water. Dry scallops are not treated with the chemicals often used to retain scallops' size and shape, so you also get a truer, more delicate scallop flavor.
Serve this scallop dish with a crusty French baguette. All you'll need are some sweet nectarines laced with a little Grand Marnier to complete the meal.
- 1 stalk celery, diced
1 onion, diced
1 carrot, diced
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with juice
3/4 cup chicken stock
1/2 teaspoon saffron threads
1/2 teaspoon grated orange zest
1/8 teaspoon dried red pepper flakes
1/4 teaspoon salt
16 Lucques olives or other French green olives, pitted
3 teaspoons capers
2 tablespoons canola oil
12 scallops, if very large slice in half horizontally so they are no more than 1 1/2 inches thick
Cook the celery, onion and carrot in the olive oil in a skillet over medium-high heat until transparent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and simmer 1 to 2 minutes. Stir in the tomatoes and the chicken stock. Add the saffron, orange zest, pepper flakes, salt, olives and capers. Reduce the heat to medium and continue to simmer while preparing the scallops.
Heat the vegetable oil in a large skillet over high heat. If the scallops are very moist, pat them dry with paper towels. Add to the skillet and sear about 2 to 3 minutes on each side. Do not try to move the scallops until they release easily. The scallops should be golden brown on the outside but still tender inside.
Divide the broth among 4 large shallow soup bowls. Place 3 scallops in the middle of each bowl.
4 servings. Each serving: 305 calories; 838 mg sodium; 28 mg cholesterol; 15 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 18 grams protein; 3.68 grams fiber.
SHOPPING LIST
-
Baguette
Capers
Lucques olives
Grand Marnier
Nectarines
Orange
Saffron
12 scallops
GAME PLAN
20 minutes before: Dice and sauté vegetables; simmer broth.
10 minutes before: Sear scallops.
5 minutes before: Heat baguette.
--CHRISTY HEDGES, Special to The Times