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Fish | |
| Scallops: 2 tablespoons extra-virgin olive oil, plus more if needed 16 large-sized (U10) dry diver sea scallops, side muscles removed, patted dry Kosher salt 2 tablespoons unsalted butter, cut into pieces Juice of 1/2 lemon Sauce: 3 tablespoons unsalted butter, chilled and cut into pieces 1/4 cup dry, cheap white wine 1 medium shallot, minced 2 teaspoons small capers, plus brine 2 teaspoons cornichons, diced small, plus brine 1/2 teaspoon hot sauce 6 sprigs flat-leaf parsley, chopped, stems and all Juice of 1/2 lemon | |
| Cook the scallops: Heat a large skillet over high heat and add the oil. Season the scallops on all sides with salt. When the oil begins to smoke lightly, use a pair of tongs to place each scallop in a single layer in the hot oil, allowing space between them. Reduce the heat to medium. Cook until they brown on the bottom side, about 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more. Flip the scallops, add the butter to the pan and swirl to coat the pan. Cook for an additional 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more. Transfer the scallops from the pan to a plate and season with more salt. Squeeze the lemon juice over them. Make the sauce: To the same pan, add 1 tablespoon of the butter, the wine and shallot. Simmer to reduce the liquid and soften the shallot, 2 to 3 minutes. Add the capers and a splash of their brine, cornichons and a splash of their brine, hot sauce, parsley and lemon juice. Simmer over medium heat, 2 to 3 minutes more. Remove the pan from heat. Whisk in the remaining 2 tablespoons butter, a couple of pieces at a time, returning the pan to the heat if necessary to melt the butter. Taste for seasoning. Serve the scallops: Arrange the scallops on a serving platter or individual plates. Spoon the sauce over the scallops and serve. | |
Unrated | |
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