This delicious and impressive dish can be cooked in minutes and served as an appetizer or main course. These scallops also taste great when tossed into a salad or pasta, rice, and other grain-based dishes. In the United States, scallops are sometimes soaked in the preservative trisodium phosphate (TSP), which makes them weigh more, and consequently cost more. TSP also makes scallops exude moisture as they cook, thereby causing them to steam rather than sear properly. Look for scallops labeled dry, that is, not soaked in TSP.
Juice and zest of 2 lemons
¼ cup (60 ml) extra-virgin olive oil
Unrefined sea salt or salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, minced
1½ pounds (680 g) dry scallops, side
Yield: 4 serving
In a large shallow bowl or baking dish, combine the lemon juice and zest,
olive oil, salt, pepper, and garlic. Mix well to combine. Add the scallops to
the marinade; cover and refrigerate 1 hour.
Heat a large skillet over medium-high heat. Drain the scallops and place
them in skillet. Cook 4 to 5 minutes per side, until cooked through.
All throughout the region, scallops are increasingly being enjoyed raw
in beautiful carpaccios. To make a carpaccio, simply place the scallops
on a baking sheet lined with waxed paper. Cover with plastic wrap and
place in the freezer for at least 1 hour. When the scallops are almost
hard, remove them from the freezer and with a sharp filleting knife,
carefully cut the scallops widthwise into paper-thin slices. Place them
on a platter. Drizzle with a vinaigrette and serve with greens. Note that
consuming raw or undercooked seafood and shellfish may increase
your risk of food-borne illness.