on a recent trip home my older brother and i took my parents out to dinner. this particular place is were we've celebrated just about every special / important occasion. in a city where strip malls abound amongst dive bars that double as places to get superb po-boys (check this review out - my favorite write up ever) this particular place is my comparatively tranquil little family's oasis. really though, i would venture to say its the amazing soufflés - a-mazin' - that began our love affair. i would believe you if you told me these two chefs taught the french. but besides the souffles; everything on the menu is just exemplaire and this visit didn't change that one bit. my mom order the scallops. hmm yes, scallops. how had i gone so long without scallops in my life. it seems i had totally overlooked them. what's wrong with me?!quickly i gathered up a wild batch and let my stomach day dream about the wonderfulness i was about to embark on. simple, slightly sweet, slightly salty, light but yet filling and did i mention delicious? make sure to start with rinsed & dried scallops, a hot pan, season well and whatever you do - DO NOT over crowd (if you do they will steam and turn into tiny gummy bear textured hockey pucks). i seared some brussel sprouts and asparagus to accompany but you can do as you please.
PAN SEARED SCALLOPS w/ LEMON & THYME
8oz wild bay scallops
1-2 tbs olive oil (enough to coat large pan)
2tsp chopped fresh thyme
fresh squeezed juice from 1/2 lemon
salt
white pepper
*heat oil in pan over medium high heat
*rinse scallops in cold water, pat dry with paper towel
*season with salt and pepper
*add the scallops to the pan, allowing plenty of room between each, do not overcrowd!
*sprinkle half the thyme over the scallops
*cook 2-3 minutes or until the scallops give on their own from the pan (if you have to pull, its not ready)
*you should have a nice brown crust, this is what you need. if needed turn the heat up a tad
*cook the other side 2 minutes or so until they are give and are browned
*remove the scallops to a plate
*turn heat back up and quickly deglazed pan with the lemon juice. make sure to scrape up any brown bits and thyme
*let sauce simmer a few minutes then pour over scallops as you serve.
these look as good as tehe ones i had at Savage that night. they were so good. i may get some and see if your dad will like them.
ReplyDeletewill let you know but it may be a week or so sense we are still trying to help Peggy
mom