Seared Day Boat Scallops with Hazelnut-Preserved Lemon Gremolata

Seared Day Boat Scallops with Hazelnut-Preserved Lemon Gremolata

Sarah Scott

Sarah Scott

October 23rd, 2017

https://simplefeast.com/chefscatalog

Seared Day Boat Scallops with Hazelnut-Preserved Lemon Gremolata

Serves 4
40 minutes total time
20 minutes active time
Easy

I’m lucky to have a prolific Meyer lemon tree in the front yard, which allows me to preserve them to use year-long. You can do the same when these fabulous lemons are in season. The fat, sweet scallops wear it well.

Ingredients
Gremolata
1/3 cup whole, blanched hazelnuts
1/4 preserved lemon
1 garlic clove, minced
¾ cup finely chopped flat-leaf parsley
¼ teaspoon kosher salt
2 teaspoons lemon juice, freshly squeezed
¼ cup extra-virgin olive oil

Scallops
2 tablespoons pure olive oil
1 pound day boat scallops, side muscle removed
Kosher salt
Freshly ground black pepper

Directions
For the Gremolata
Preheat the oven to 350˚F.

Spread the hazelnuts on a small baking sheet and toast until golden brown, 8 to 10 minutes. Let cool completely.

Cut the peel away from the flesh of the preserved lemon, trim off any pith, and finely mince the peel. Put in a small bowl.

Coarsely chop the hazelnuts and put in the bowl with the lemons. Add the remaining gremolata ingredients and stir to combine

For the Scallops

Heat the olive oil a large sauté pan (with a lid that will be used later) over medium-high heat. While the pan is heating, season the scallops on both sides with salt and pepper.

Place the scallops in a single layer in the sauté pan. Cook until golden brown on the bottom, 2 to 3 minutes. Cover the pan, turn the heat down to medium, and cook until the scallops are just tender, 1 to 2 minutes.

Transfer to a serving platter, seared side up with a small dollop of the gremolata on top of each one.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1/3 cup whole, blanched hazelnuts
  • 1/4 preserved lemon
  • 1 garlic clove, minced
  • ¾ cup finely chopped flat-leaf parsley
  • ¼ teaspoon kosher salt
  • 2 teaspoons lemon juice, freshly squeezed
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pure olive oil
  • 1 pound day boat scallops, side muscle removed
  • Kosher salt
  • Freshly ground black pepper
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