Sea Scallops a la Plancha

One of the delights of the winter season is the availability of good shellfish, especially sea scallops. Ask your fishmonger for freshly shucked scallops, often called “diver” scallops. A good way to cook them is a la plancha, on a hot griddle or cast-iron pan, which caramelizes the exterior and keeps them juicy inside.

1 pound large sea scallops, about 16
Salt and pepper
Olive oil
Green Sauce (recipe below)
Lime wedges

Remove the “feet”—the tough muscle that attaches scallops to their shell—and discard (or add them to a fish stock).

Season the scallops on both sides with salt and pepper and drizzle lightly with olive oil.

Heat a large griddle or cast-iron skillet to nearly smoking. Add the scallops in one layer, being careful not to crowd them. Brown the scallops well, letting them cook for 2 to 3 minutes. Turn the scallops over and cook for another 2 minutes.

Put the scallops on a platter and spoon a little green sauce onto each one. Surround with lime wedges.

GREEN SAUCE

Put 1 small bunch cilantro, leaves and tender stems roughly chopped, 2 chopped garlic cloves, 1 sliced serrano chile, and 1 teaspoon cumin seeds, toasted and ground, in a blender. Season lightly with salt and add â cup olive oil. Blend to a smooth puree. Makes about 1 cup.

(Excerpted from A PLATTER OF FIGS by David Tanis [Artisan Books]. Copyright 2008. Christopher Hirsheimer, photographer)

To return to FEAST's main page, click HERE -