"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
~ Jeff Smith (The Frugal Gourmet)
SCALLOPS with FENNEL GRENOBLOISE
Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine)
2 Tbsp. extra-virgin olive oil
1 lb. sea scallops
Freshly ground pepper
2 Tbsp. unsalted butter
1 medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish
2 Tbsp. drained capers
2 Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving
2 Tbsp. chopped flat-leaf parsley
- In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat until golden brown on the bottom, 2 - 3 minutes. Turn scallops and cook until just opaque throughout, 2 -3 minutes longer. Transfer to a platter and keep warm.
- Melt butter in skillet. Add sliced fennel and capers and cook over hight heat, stirring, until fennel is crisp-tender and lightly golden, 2 minutes. Stir in lemon juice (zest) and parsley and season with salt & pepper.
- Spoon fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. (Suggested pairing ... a bright Spanish white)
( Scallops with Fennel Grenobloise)
GINGER SCALLION NOODLES
( Adapted from "Momofufu" by David Chang and Peter Meehan and tasted by the Chicago Tribune )
6 oz. ramen noodles or lo mein, rice noodles, or Shanghai thick noodles (I used brown rice noodles)
6 Tbsp. Ginger Scallion Sauce (recipe follows)
1/4 cup of any/all/none of the following: sliced bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand (I omitted the veggies since the fennel was to be 'star of the show' veggie flavor ... )
Heap drained noodles in a bowl. Spoon on ginger sauce. Add a heap or two of vegetables, if you like and serve. (2-4 servings)
Ginger Scallion Sauce
Toss together 2 1/2 cups thinly sliced scallions (white and green from 2 bunches), 1/2 cup finely chopped fresh ginger, 1/4 cup grapeseed or other neutral oil, 1 1/2 tsp. light soy sauce, 3/4 tsp. sherry vinegar (I used champagne) and 3/4 tsp kosher salt. Let rest 15 minutes. Toss again. Makes 1 1/2 cups. Keeps nicely in the fridge, ready for noodle duty.
(Ginger Scallion Noodles)
(Scallops with Fennel Grenobloise and Ginger Scallion Noodles)