Note: Increase the serving size of the scallops to 4 or 5 if serving this for dinner.
- 4 bunches small scallions (6 to 8 scallions per bunch)
- For The Mustard Sauce:
- 1 tablespoon Dijon-style mustard
- 1 tablespoon red wine vinegar
- 1/2 cup virgin olive oil
- 1/4 teaspoon salt
- 2 teaspoons cooking juices from the scallions
- 1 pound large scallops (about 12), washed
- 2 teaspoons virgin olive oil
- 1/8 teaspoon paprika
For the scallions: Cut off and discard the root ends of the scallions and about 2 inches of the green ends, along with any damaged leaves. Wash the scallions thoroughly.
Bring 1 cup water to boil in a large stainless steel saucepan. Add the scallions, cover, and boil over high heat for 4 to 5 minutes, until tender. Remove the scallions with a slotted spoon (reserving any remaining cooking juices) and place them on a tray to cool. When they are cool, cover them with plastic wrap and refrigerate them until serving time.
For the Mustard Sauce: In a small bowl, combine all the mustard sauce ingredients with a spoon. (Do not worry if the ingredients separate.)
For the Scallops: Dry the scallops well with paper towels and place them in a bowl. Mix in the 2 teaspoons olive oil.
At serving time, heat a heavy saucepan or skillet (preferably cast iron) until very hot. Add the scallops and brown them for about 1 minute on each side. Set them aside off the heat to continue cooking in their won residual heat while you prepare the plates.
Reheat the scallions in a microwave oven for 20 to 30 seconds, just long enough to take the chill off. Arrange them on four plates, twisting them to form a circle or ""nest"" on the plate. Place 3 scallops in the center of each ""nest"" and coat with the mustard sauce. Sprinkle the paprika on top and serve immediately.
Serves 4 as a first course (Serve it with a green salad and pilaf for dinner and it is quite enough food for people watching their waistlines)
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Source: Today's Gourmet II, Jaques Pepin
Submitted By: Rick Smith
Scallops in Scallion Nests