This could be a breakthrough dish for those who don't care for the taste of scallops or for their lingering aroma in the kitchen (see related tip, below). The accompanying chutney is a simple sweet-sour jumble of thinly sliced onions that has great depth of flavor, especially considering its quick preparation.
It's best to use dry-packed scallops, which are beige or light pink and have not been soaked in a solution. Serve with a creamy orzo salad or couscous.
Adapted from a recipe in "Nova Scotia Cooking," by Charles Lief and Heather Mackenzie (Key Porter Books, 1997).
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Ingredients
measuring cupServings: 4
Directions
Step 1
Preheat the oven to 200 degrees; place heatproof individual plates on the middle rack to warm. Rinse the scallops and blot on several layers of paper towels; turn over to dry on both sides while you prepare the chutney. Peel the onion then cut it in half; place the cut sides down on the cutting board, then cut each half into very thin slices. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion has softened and starts to turn golden. Add the vinegar, honey and paprika, stirring to incorporate. Cook for 5 minutes, until the mixture bubbles and thickens slightly to form a loose chutney. Reduce to the lowest heat setting or remove from the heat. Melt the remaining tablespoon of butter in a large skillet over medium heat. Squeeze 1 teaspoon of juice from the lemon half into the butter and stir to combine, then add the scallops and cook for 2 minutes, until lightly browned on the bottom. Gently turn them over and cook for 1 to 2 minutes, depending on the desired degree of doneness (preferably just firm yet fork-tender).
Step 2
Divide the scallops among the warmed plates, then top each scallop with some of the chutney. If you have an extra minute or two, transfer the scallops to a cutting board and use a very sharp knife to cut them vertically into thin slices. Fan the slices on individual plates and top with the chutney. Serve immediately.
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Nutritional Facts
Per serving
Calories
383
Fat
7 g
Saturated Fat
4 g
Carbohydrates
67 g
Sodium
186 mg
Cholesterol
52 mg
Protein
20 g
Fiber
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe in "Nova Scotia Cooking," by Charles Lief and Heather Mackenzie (Key Porter Books, 1997).
Tested by Bonnie S. Benwick.
Published August 26, 2008
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