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Grilled scallops with braised romaine

Time 30 minutes
Yields Serves 4 as an appetizer
Grilled scallops with braised romaine
(Lawrence K. Ho)
1

Remove 4 to 5 layers of the large outer leaves of the lettuce, until the remaining head is compact and light green. Cut the heads in half lengthwise.

2

Heat a grill or grill pan and brush it with 1 tablespoon olive oil. Place the lettuce cut-side down on the grill, pressing down slightly to flatten. Cook on each side until there are distinct grill marks, about 2 minutes. Remove from the pan and reserve.

3

Rinse the scallops and pat dry. Toss them in 1 tablespoon olive oil, one-fourth teaspoon salt and a pinch of white pepper. Set aside.

4

In a separate small saute pan, cook the minced shallot in one-half tablespoon butter until softened, about 1 minute. Add the wine and vinegar; cook until the liquid is reduced by half, about 1 minute. Add the chicken stock to pan and bring to a simmer. Simmer for about 5 minutes.

5

Remove the cores from the grilled lettuce halves and cut the halves in half lengthwise, then crosswise into strips about 1 1/2 inches wide. Add the lettuce pieces to the simmering liquid. Cook until tender, about 5 to 7 minutes.

6

While the lettuce is cooking, heat the grill to medium-high and brush it with the remaining olive oil. Grill the scallops about 2 minutes on each side, or until they are opaque and have distinct grill marks. Remove them from the heat.

7

Remove the lettuce from the cooking liquid and place it on serving plate or platter. Add a pinch of sugar to the cooking liquid and swirl in one-half tablespoon butter. Taste and add salt, pepper, sugar and/or vinegar to taste.

8

Top the lettuce with grilled scallops and pour the sauce over. Serve warm.

From Michael Chu.

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