Monday, October 16, 2006

Seared scallops with smoked salmon lardons and golden tomatoes

I had to come up with a dish in which I could use my fresh smoked salmon. Something that would bring out and compliment the flavor of the salmon, without being overwhelmed by it.

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
Scallops: If you like, slice the scallops in half with a very sharp knife-do not pull away any of the membrane as it keeps them together. Cutting large scallops in half will help by aiding uniform cooking, but is not absolutely necessary. Pat them dry and season with salt and pepper. Having a dry surface is key so that the scallops will sear rather than steam.

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.

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