CARAMELIZED SEA SCALLOPS
serves six

- 5 oz kosher salt, plus more to taste
- 2 cups boiling water
- 8 cups cold water
- 12 U7-grade sea scallops (about 1-3/4 pounds), preferably dry-packed, tough side muscle removed from each one
- about 2 tablespoons (1 ounce) clarified Butter
- 1/2 lemon (optional)

1. Line a small baking sheet with paper towels. Combine the saltwith the boiling water in a large bowl, stirring to dissolve the salt.Add the cold water.

2. Add the scallops to the brine and let stand for 10 minutes (nolonger, or the scallops may become too salty). Drain the scallops,rinse under cold water, and arrange in a single layer on the papertowels.

3. Heat the clarified butter in a large stainless steel frying panover medium-high heat until it ripples and begins to smoke. (Althoughyou may be tempted to use a nonstick pan, a stainless steel pan willproduce a more beautiful caramelized exterior.)

4. Sprinkle the scallops lightly with salt and add them to the pan,without crowding. (If necessary, cook the scallops in two pans or in 2batches; if they touch, they will steam rather than caramelize.) Cook,without moving the scallops, until the bottoms are a rich golden brown,3 to 3-1/2 minutes. Turn the scallops and caramelize the second side.

5. Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.

From Ad Hoc at Home by chef Thomas Keller.

Comments (0) Send to a friend Permalink