scallop

For four portions

4 large scallops, trimmed.
1 small head napa cabbbage
3 meyer lemons
4 Tbsp capers
1 Tbsp caper brine
1 cup plus approximately 3 tbsp Olive oil
1 egg
1 Tbsp butter
Salt & pepper

  1. About one hour before service, place capers in a small bowl with brine. Zest 2 of the lemons into the capers. Set aside.
  2. Juice lemons. Add juice to bowl of food processor or blender. Add egg. With the motor running, add 1 cup of olive oil. Reserve in bowl in fridge.
  3. Quarter cabbage head and set aside 1/2 for another use. Slice cababage as thinly as possible. Place 1/2 in a bowl and season with salt. Allow it to wilt.
  4. Season scallops on both side with salt & pepper.
  5. Remove salted cabbage from bowl and add to unseasoned cabbage. There should be some moisture in the bottom.
  6. Pour just enough of lemon aioli over cabbage to coat it lightly. You want it uniform but not swimming in the sauce.
  7. Heat sautee pan to smoking hot. Add olive oil and when it begins to smoke, place scallops in gently. Allow to cook 1 to 2 minutes. Gently shake pan and when the scallops come loose, turn over. Cook another 1 to 2 minutes. Baste with oil. Remove from pan.
  8. On a salad plate, place approximately 1/2 cup of the slaw in the center. Place 1 scallop on top.
  9. Add butter to sautee pan. When foam subsides, add caper and zest mixture. Allow to lightly brown.
  10. Spoon about 1 tablespoon of the capers over the scallops. Serve.

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