Seared Scallops With Lemon, Garlic and Fresh Dill
One of the prettiest table centerpieces is a bowl of lemons; there’s so much allure in their form, fragrance and bright color, not to mention their flavor. I also depend on lemons to enhance flavors in both savory and sweet dishes. They add great verve to my cooking.
These seared scallops are one of my best impromptu meals. Only the freshest, sweetest scallops will work in this dish; they’re the perfect foil for the tart lemon juice.
When time is at a minimum during the week, the capellini recipe has come to be my SOS dish, my fail-safe. I always have capellini, olive oil, garlic, lemons, Parmesan cheese and red pepper flakes on hand. In 10 minutes flat, dinner is on the table.
Fredy Girardet’s lemon tart is still the best ever, spanning all the seasons, no matter what other fruit is available.
Mandel is a cookbook author.
Heat oil in 10-inch nonstick skillet over medium-high heat. When very hot, add scallops in single layer without overcrowding. Cook until well browned on 1 side, about 2 minutes. Shake pan to avoid sticking. Use tongs to turn, season with salt and pepper and continue to cook until browned and slightly firm to touch, about 2 minutes. Do not overcook. Use tongs to transfer scallops to warm dish.
Remove skillet from heat to cool slightly. Combine zest, garlic and juice in small bowl. Add to slightly cooled skillet. Cook over medium heat until hot, about 5 seconds, scraping up bits from skillet. Stir in butter until melted. Season with salt and pepper. Drizzle over scallops. Garnish with dill. Serve hot over rice.
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