Scallops

Tuesday, November 29, 2011 4comments No tags Permalink 0

Time for lunch.

There must be a million types of baby lettuce at the Union Square Greenmarket. Curly, straight, flat. Wild things. Earthy green, soft shades and darker colors. $10/pound. Don’t settle on one type, mix and match five types. Just enough for lunch.

Two stalls down on Union Square West, you’ll find PE & DD Seafood with fresh scallops. $17.95/pound. Eight pieces come out to just over a third of a pound. I take them home and pat the scallops dry. The three smallest scallops, I eat raw. Slice against the grain, two slices to a scallop. Squeeze a cut of lemon, then sprinkle on a bit salt. Eat standing up in the kitchen, best bites of the day.

The five larger ones I quickly sear. Melt butter, high heat, cook just 30 seconds on one side, maybe even less. 20 seconds? Plate with the lettuce. One crank of the pepper mill, a sprinkle of Maldon salt. Slice and devour. Only the outside is cooked, inside the scallops are rare and cool to the touch. Hope to be cooking lunches like this more often.

4 Comments
  • David
    November 29, 2011

    I've never tried Maldon salt. How does it differ from Fleur de sel?

  • K and S
    November 29, 2011

    fabulous lunch!

  • Kathy YL Chan
    November 30, 2011

    Hi David! Maldon salt comes in the form of salt flakes (whereas fleur de sel comes in the form of salt crystals). I use Maldon not for the actual cooking process but to "finish" dishes, just a sprinkle on scallops before eating. Thanks Kat! :)

  • Robin
    December 19, 2012

    Hi Kathy.. I'm loving your blog,found it from a HI blogger when I was goggling 53 by the Sea. I a former New Yorker (BK girl) living in Makiki for the past 20yrs,of course I'm a foodie. I couldn't sleep, when I do I sure I be dreaming of some ono foods… Robi

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