08.02.09: dinner (scallops).

Seared Scallops Provencial with Couscous

Seared Scallops Provençal with Couscous

This time of year round the TBYK neighborhood, we are blessed by the arrival of George’s Bank Scallops.  Not only that, but reasonably priced George’s Bank Scallops.  These massive mollusks are absolutely delicious and can drop in price to as low as $9 a pound.  Certainly not an economy ingredient, but for a treat, they are most reasonable, if only for a short time.  Gordon Ramsey has made a campaign for seasonal/local ingredient motivated cooking, and this is why.

Here the scallops are Provençal-style.  I’m sure Ina Garten would be pleased.  The sauce is 2 shallots and 2 cloves of garlic in 2 tbsp of butter on high for 2 minutes then add 1/4-1/2 cup of white wine and cook off for another 2 minutes or so.  I did not choose to cook the scallops in the sauce as it came together.  The size and loveliness of these guys made me opt for separate preps to preserve the creamy yumminess of such large scallops.  I heated my grill pan more or less dry on high heat then did the scallops 2 minutes on side A and 90 seconds on side B.  I added them to the sauce after the heat was off.  If they aren’t seared enough, fire up the torch for a few seconds.

I topped a batch of couscous with some sauteed farmer’s market onions and fresh basil, then added the scallops and  sauce.  Done and done!

Open Fire!

Open Fire!

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