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Recipe for seared scallops with Meyer lemon relish and prosciutto

December 16, 2009

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Seared scallops with Meyer lemon relish and prosciutto

Serves 10

2 large shallots, finely chopped
1 tablespoon sherry vinegar, and more to taste
1 tablespoon Meyer lemon juice
Kosher salt and black pepper, to taste
2 Meyer lemons
1/2 cup olive oil, and more to taste
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 package (about 8 ounces) mixed baby greens
30 U15 scallops (3 per person, or 4 if scallops are smaller)
10 slices prosciutto
1. In a bowl, combine the shallots, vinegar, lemon juice, and a pinch of salt. Set aside for 10 to 15 minutes.

2. Cut each lemon into 8 wedges. Remove the seeds and central core from each piece, then cut each wedge in half lengthwise. Slice the wedges crosswise into thin slivers. You should have about 1 cup.

3. Add the lemons to the shallot mixture with a little more salt. Stir in the 1/2 cup olive oil, parsley, chives, and pepper. Taste and add more herbs, salt, and pepper if necessary.

4. Wash and dry greens, then toss with a drizzle of vinegar and oil, plus a sprinkle of salt and pepper.

5. Dry scallops thoroughly and sprinkle with salt and pepper.

6. Heat a large skillet over high heat. Add olive oil to coat the bottom generously. When the oil shimmers, add the scallops in a single layer, leaving plenty of space between each scallop. Let them sear for 1 to 2 minutes or until they are nicely browned. Turn the scallops, sprinkle with more salt and pepper, and sear for an additional 1 to 2 minutes.

7. On each plate, place a small handful of greens and 3 scallops. Top scallops with Meyer lemon relish. Drape a piece of prosciutto around each serving of scallops. Adapted from “Chez Panisse Cafe Cookbook’’