I had some fresh scallops, and thought of how well they generally pair with bacon lardons. Surely this salmon would go equally well? The recipe is very simple, and was nicely complimented by squash-stuffed raviolis in a brown butter sage sauce with a bit of chopped spinach.
- 1-2 large scallops, per person
- a few ounces of smoked salmon (I cut it into 'lardon' chunks)
- 2 or 3 smallish golden tomatoes, cubed; or a dozen cherry tomatoes, halved
- 2 Tbsp unsalted butter
- salt & pepper
In the pan: Heat the butter on high heat. When the butter begins to sizzle add the scallops seasoned side down. Sear on both sides, so that there is a dark color along the edges and a golden brown on the top--about 1 to 2 minutes per side. Remove scallops from pan as they finish. Scallops should be opaque and just firm (not solid)--take care not to overcook! Once scallops are cooked, add in salmon and tomatoes, and saute just until the tomatoes wilt.
To serve: place the sauce on the plate, and top with one or two scallops.