Wednesday, January 30, 2008
Recipe o' the Week
This is my kind of recipe, although they took longer than 2 minutes per side. Still, very little work involved—a prerequisite for anything I cook. I keep this up, I'm going to make somebody a good little wi...nevermind.
(Recipe courtesy Cat Cora, Show: Kitchen Accomplished; Episode: Young Cook's Kitchen
16 medium diver scallops, cleaned
1/8 cup extra-virgin olive oil, plus more for searing
2 teaspoons minced garlic
1 tablespoon finely chopped thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups field greens
In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes.
Heat enough olive oil to lightly coat the bottom of a medium saute pan over medium-high heat. Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side. Remove from the heat and place 4 scallops around a mound of greens. Repeat.
[Note: Sea scallops are not cheap, but a good choice if you are cooking for one. And if you are cheap.]