4 bunches small scallions (6 to 8 scallions per bunch)
For The Mustard Sauce:
1 tablespoon Dijon-style mustard
1 tablespoon red wine vinegar
1/2 cup virgin olive oil
1/4 teaspoon salt
2 teaspoons cooking juices from the scallions
1 pound large scallops (about 12), washed
2 teaspoons virgin olive oil
1/8 teaspoon paprika
For the scallions: Cut off and discard the root ends of the scallions and
about 2 inches of the green ends, along with any damaged leaves. Wash the
scallions thoroughly.
Bring 1 cup water to boil in a large stainless steel saucepan. Add the
scallions, cover, and boil over high heat for 4 to 5 minutes, until tender.
Remove the scallions with a slotted spoon (reserving any remaining cooking
juices) and place them on a tray to cool. When they are cool, cover them
with plastic wrap and refrigerate them until serving time.
For the Mustard Sauce: In a small bowl, combine all the mustard sauce
ingredients with a spoon. (Do not worry if the ingredients separate.)
For the Scallops: Dry the scallops well with paper towels and place them in
a bowl. Mix in the 2 teaspoons olive oil.
At serving time, heat a heavy saucepan or skillet (preferably cast iron)
until very hot. Add the scallops and brown them for about 1 minute on each
side. Set them aside off the heat to continue cooking in their won residual
heat while you prepare the plates.
Reheat the scallions in a microwave oven for 20 to 30 seconds, just long
enough to take the chill off. Arrange them on four plates, twisting them to
form a circle or "nest" on the plate. Place 3 scallops in the center of each
"nest" and coat with the mustard sauce. Sprinkle the paprika on top and
serve immediately.
This recipe is best with large scallops. Cooked in a very hot skillet, they
form a sweet brown crust on both sides. If you are using smaller scallops,
cut the cooking time a little. The scallops should not be cooked until dry,
but they shouldn't be flabby and soft inside either.
I increase the serving size of the scallops to 4 or 5 if I am serving
this for dinner.
Per Serving:
