GATHER JOURNAL

Photograph by Roland Bello Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Seared Scallops with Scallion Oil

Mains from Issue 1 – Summer 2012 – Float

Sometimes true elegance lies in simplicity. Plump, tender scallops are the boldfaced star here, with a racy scallion oil in a supporting role. A pairing that achieves a perfectly delicate balance.

serves 4



  • 1 lb green beans
  • ¼ cup plus 1 Tbsp canola oil
  • 1 bunch scallions, chopped (about a cup)
  • 1 ½ lb large sea scallops
  • lime wedges

  • 1

    Fill a large pot with water and bring to a boil. Season with a pinch of salt. Cook beans until just tender, about 5 to 6 minutes, then drain.
  • 2

    Meanwhile, heat ¼ cup oil in a large skillet until just hot. Stir in scallions, season with ¼ tsp salt and cook until just wilted, about 2 minutes. Transfer to a small bowl.
  • 3

    Wipe out your skillet and heat remaining Tbsp oil until very hot. Season scallops with salt and pepper and sear until just golden brown. Give them a flip and sear other side until golden brown and scallops are just cooked through, about 5 minutes total.
  • 4

    Divide beans among plates. Top with scallops then scallion oil and finish with a squeeze of lime and a grind of black pepper.