|
Giant Scallops with Lime Butter and Preserved Lemon
Ingredients:
3 limes (1 quartered for garnish)
4 oz. unsalted butter
1/4-1/2 teaspoon salt
1/4-1/2 tsp freshly ground black pepper
1/4 teaspoon dried red pepper flakes
1/2 preserved (salted, Moroccan-style) lemon
2 oz. thinly sliced bacon or pancetta
1 pound large scallops *
1 teaspoon vegetable oil
cooked, hot jasmine or Basmati rice
Preparation:
* Buy the largest scallops available, preferably 1-2 inches thick, "dry" ( not soaked to prolong shelf life), and large enough for a serving of 2-3 per person. All other ingredients may be prepared ahead of time, but cook the scallops just before you are ready to serve.
Finely grate the green rind of 2 limes and juice them; set aside juice and keep cool. Combine lime zest thoroughly with the next 4 ingredients. Cover with plastic wrap and set aside at room temperature for at least 3 hours.
Scoop out the center of the preserved lemon and discard. Rinse lemon shell very well ( to remove excess salt), dry and mince about 1 tablespoon; set aside.
Fry the bacon or pancetta until medium brown and fairly crisp; drain off fat, chop coarse, and set aside.
Remove the bit of tough muscle on the side of each scallop and discard. Pat scallops dry with paper towels. Preheat oven to 450 degrees. Heat oil over high heat in a medium skillet until it shimmers on bottom of pan (almost smoking). Quickly lay the scallops in it; they should not touch. Lightly season with salt and pepper and cook for 2 minutes; transfer skillet to oven for 4-7 minutes more, or until scallops are just medium rare. Remove from oven and keep warm.
While scallops are in oven, heat a second medium skillet over medium-high heat. Add the lime butter and cook until it foams and is a light golden brown; stir in preserved lemon and 1/4 cup lime juice. Portion rice among four warm plates and top with the scallops, placing the browned (pan) side up. Pour pan juices and 2-3 tablespoons lime butter over each portion. Sprinkle with the bacon or pancetta, garnish with lime quarters and serve immediately.
Serves 4
|
