Learn to eat seasonally, with friends, in A Platter of Figs and Other Recipes by David Tanis, including recipes for a Tapas Party, like Octopus Salad with Pickled Onions and Pimentón; Potato and Salt Cod Tortilla; Sea Scallops ala Plancha; Black Paella with Squid and Shrimp; and Membrillo and Sheep's-Milk Cheese.
Sea Scallops ala 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 follows)
- 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.
Makes about 1 cup.
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 1/2 cup olive oil. Blend to a smooth puree.
A Platter of Figs and Other Recipes
- by David Tanis
- Artisan 2008
- 294 pages; Hardback; $35.00(US) $39.95(CAN)
- ISBN-10: 1579653464
- ISBN-13: 987-1-57965-346-0
- Recipe reprinted by permission.
- Octopus Salad with Pickled Onions and Pimentón
- Potato and Salt Cod Tortilla
- Sea Scallops ala Plancha
- Black Paella with Squid and Shrimp
- Membrillo and Sheep's-Milk Cheese
This page created December 2008