I haven’t eaten scallops for a year. After working on a scallops recipe project for a client, just the thought of one brought on a tightening of the throat and tummy. It was just too many scallops, for too many days, for too many weeks in a row.
So here it is, Valentine’s Day, and I feel the need to make something yummy. An important side note is that I’ve been working on ‘eating down what’s in the house’ after finding more than I’d care to admit expiration dates from 2022! Nothing like adding a little extra challenge to the meal.
One of the last items in the freezer, besides a few Christmas cookies, frozen cherries, and 2 bottles of vodka, is a half bag of wild-caught Patagonian mini scallops. I remember these….while delectable, they were the straw that broke the camel’s back about a year ago.
I’m so happy to report that my scallop tastebuds are back! Yay! I ate all of the scallops that were left in the bag (plenty enough for 2 people!) The Seared Scallops, set against the crisp apple and fennel with a tang from the garlic, lime and miso was super delightful.
Plus with mini scallops, you get more caramelized edges in one bite! Use whichever you prefer.
Scallops over Miso, Fennel & Apple Slaw
12 oz mini scallops
4 tbls olive oil, divided
2 tbls butter (choose a df a desired, like Miyoko oat butter)
Juice of 1 lime
1 tbls honey (can use maple syrup)
1 clove garlic, minced
1 tbls white miso paste
1 green apples
1 handful of sugar snap peas
5 red radishes
1 small shaved fennel
1 celery stick
Large handful of fresh mint leaves
Salt and pepper
Makes roughly 2 servings.
In a large bowl, make the Garlic, Lime and MIso dressing: whisk together the lime juice, honey, garlic, and 2 tablespoons of olive oil. Add a pinch of salt and pepper.
Peel the apple and julienne it (slice into thin rounds, then slice those into thin sticks.) Do the same with the fennel and radish. Slice the snap peas and celery. Toss all of this with the dressing and set aside.
Pat the scallops dry and season with a good amount of salt and a pinch of pepper. Heat a large skillet, then add the remaining 2 tablespoons of oil; wait unit the oil shimmers.
Carefully add the scallops. Depending on the size of your pan, you may want to do this in batches to avoid overcrowding the pan. Sear the scallops for a few minutes on each side until a nice golden color appears. Flip and sear the other side.
Remove the pan from the heat, add the tablespoon of butter, swirling to melt and tossing to cover scallops.
Place a scoop of the Apple Fennel Salad on each plate. Add scallops and a drizzle of melted butter. Tear mint leaves over the top.
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