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Category: Seafood
Prep Time: Cook Time: Total Time:
1/3 cup butter
2 small cloves garlic, peeled and crushed
1 Tbsp chopped cilantro (fresh coriander leaves)
1 Tbsp snipped chives
salt and freshly ground black pepper
14 ounces scallops, rinsed and patted dry
2 medium vine-ripened tomatoes, skinned
1/2 tsp freshly ground coriander seeds
1/3 cup extra-virgin olive oil
1 Tbsp lemon juice
3 cups loosely packed lamb's lettuce (also known as corn salad or mache) or use mixed baby salad greens
2 plain English muffins, split, or 8 slices from a baguette (French bread)
Directions
1. In a small bowl mix together half the butter with the garlic and set aside.
2. In another bowl mix remaining butter with the herbs. Add a pinch of salt and a grind of black pepper. Gently melt butter; don't allow it to get too hot or it will start to cook the scallops. Add scallops and turn to coat with butter. Set aside, refrigerated, for 1-2 hours.
3. Halve tomatoes, discard cores and flick out seeds. Dice flesh and set aside.
4. Cook scallops over high heat on a barbecue hot plate (cast-iron griddle) for a few minutes on each side, sprinkling with ground coriander seeds as they cook, until browned and just cooked through.
5. Mix together oil and lemon juice with 1/2 teaspoon salt and some black pepper. Wash lamb's lettuce, discarding any small roots, then dry in a salad spinner or with a clean tea towel. Put greens in a bowl, add dressing and toss lightly. Add diced tomatoes and toss again lightly. Toast muffins or baguette slices, spread with the garlic butter and divide between four plates. Top with a handful of salad, then several scallops. Serve immediately.
serves 4 as an appetizer
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Sizzled Scallops with Cilantro and Chives
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Category: Seafood
Prep Time: Cook Time: Total Time:
1/3 cup butter
2 small cloves garlic, peeled and crushed
1 Tbsp chopped cilantro (fresh coriander leaves)
1 Tbsp snipped chives
salt and freshly ground black pepper
14 ounces scallops, rinsed and patted dry
2 medium vine-ripened tomatoes, skinned
1/2 tsp freshly ground coriander seeds
1/3 cup extra-virgin olive oil
1 Tbsp lemon juice
3 cups loosely packed lamb's lettuce (also known as corn salad or mache) or use mixed baby salad greens
2 plain English muffins, split, or 8 slices from a baguette (French bread)
Directions
1. In a small bowl mix together half the butter with the garlic and set aside.
2. In another bowl mix remaining butter with the herbs. Add a pinch of salt and a grind of black pepper. Gently melt butter; don't allow it to get too hot or it will start to cook the scallops. Add scallops and turn to coat with butter. Set aside, refrigerated, for 1-2 hours.
3. Halve tomatoes, discard cores and flick out seeds. Dice flesh and set aside.
4. Cook scallops over high heat on a barbecue hot plate (cast-iron griddle) for a few minutes on each side, sprinkling with ground coriander seeds as they cook, until browned and just cooked through.
5. Mix together oil and lemon juice with 1/2 teaspoon salt and some black pepper. Wash lamb's lettuce, discarding any small roots, then dry in a salad spinner or with a clean tea towel. Put greens in a bowl, add dressing and toss lightly. Add diced tomatoes and toss again lightly. Toast muffins or baguette slices, spread with the garlic butter and divide between four plates. Top with a handful of salad, then several scallops. Serve immediately.
serves 4 as an appetizer
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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