I bought a package of scallops at the farmers market a few weeks ago and made them into a delicious dinner. For weeks, I’ve come home to my computer and admired the lovely pictures, remembered the soft crunch of the sea beans over the creamy tartare, and said to myself “I should really post these to the blog,”
Yet, it’s been busy at work and I’ve spent what time I’ve been home trying to remember what my name is and how it sounds with out “On Safari Foods, This is,” in front of it. Not to complain, because busy is far better than not, but then last night I was out at the incredible Guest Chef on the Waterfront event and had not one but two preparations of scallops, a reminder that I still had yet to post my pictures. Including not one, but two preparations of scallops.
Scallop Tartare (Top)
2 large scallops
3 leaves shiso
1 leaf mint
8 or so sea beans
Black Truffle Oil (a few drops, optional)
Pepper (two or three grinds worth)
Olive oil (less then a teaspoon)
Hand chop the scallops so they are in small but slightly irregular chunks. Chop the leaves and sea beans until very small pieces, but still identifiable, mix with salt, pepper and olive oil and sprinkle in a single layer into a ramekin. Press the scallops on top of that layer of leaves etc., cover with plastic wrap and put it into the fridge for about half an hour. When you remove it, take off the plastic and in one fell swoop, turn it upside down onto a plate, hitting the ramekin on the plate. Sprinkle with truffle oil for extra deliciousness–truffles love scallops!
Quick Sauteed Scallops with Garlic Scape Pesto (Bottom)
1 bunch garlic scapes
2 tablespoons olive oil
1 handful seabeans
4 large scallops
Blend the scapes, the olive oil and the sea beans to a pesto like texture, then heat the sauce in a frying pan. When it is hot, take it off heat, toss scallops in the sauce and serve. The scallops are barely tinged by the heat, but it gives it a slightly cooked texture, which is nice.