…is entering the local bistro as a three-year-old, being greeted by the courtly waiter, and then being charmed by a dish that immediately caught my eye: escargots on display in a glass case…”-excerpt, Olives and Oranges, page 209.
Recipe: Roasted Scallops with “Snail Butter” and Mâche
(quick cook recipe – makes 4 main course servings or 6 small plates)
1 1/4 cups loosely packed fresh flat-leaf parsley leaves
2 garlic cloves, coarsely chopped
5 tablespoons unsalted butter, at room temperature
Grated zest of 1/2 lemon
4 ounces field-grown mâche, baby spinach or watercress
2 pounds dry-packed medium scallops
Medium-coarse sea salt and coarsely ground black pepper
1 Tablespoon extra-virgin olive oil
Juice of 1 lemon (about 2 Tablespoons)
Crusty bread, sliced and toasted
Heat oven to 350 degrees F.
FOR SNAIL BUTTER: Finely chop parsley and garlic together. Place in a bowl, add butter and zest and mash together with a fork until well combined.
Place mâche in a large bowl. Set aside.
FOR SCALLOPS: Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into the pan, being careful not to crowd pan or lower the temperature of it. As scallops form a crusty brown sear on the bottom, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove pan from heat and dot scallops with snail butter.
Place skillet in oven for 5 minutes to melt butter and cook scallops through.
Transfer scallops and butter to bowl with mâche, add lemon juice, toss and serve immediately, with crusty bread to sop up buttery juices.
Recipes and Flavor Secrets from
Italy, Spain, Cyprus and Beyond
by Sara Jenkins and Mindy Fox
Photographs by Alan Richardson
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