Sautéed Sea Scallops with Red Pepper, Ginger & Chives
Provided by Mel & Sheryl London
Talk about fast food! You can’t beat dinner that cooks in under 5 minutes. Prepare some rice first and stir ¾ cup of tiny, cooked green peas to make a colorful bed for scallops and sauce.
- 4 tablespoons clarified butter (See note below)
- ½ large sweet red pepper, finely diced (about ½ cup)
- 1 tablespoon finely minced, peeled ginger
- 1 ½ lbs medium sized sea scallops (about 25), picked over for any bits of shell, and dried on paper towels. Cut into quarters or use smaller, whole bay scallops.
- 2 tablespoons finely snipped chives
- 1 tablespoon lemon juice (about 1 large wedge)
- 1/8 teaspoon ground cloves
- Salt and freshly ground pepper to taste
Heat the clarified butter in a 12 inch skillet over medium heat until very hot, but not smoking. Add the red pepper and stir constantly for one minute. Add the ginger and scallops and sauté about one to three minutes, stirring constantly until just heated through. Don’t overcook or the scallops will give up their juices and become tough.
Remove the skillet from the heat source and toss with the chives, lemon juice, cloves, salt and pepper. Serve at once over rice.
Note: Clarified Butter – This butter is excellent for sautéing at high temperatures since it doesn’t spatter or burn as easily as regular butter. It may be kept covered and refrigerated for several weeks to use as needed.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.