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CookTeaser

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RECIPE

Serves 2

A CookTale

When Cathie came home from Gadeleto’s, the finest fish market in the Hudson Valley, with plump Diver Scallops still carrying the fragrant scent of the sea, they looked up at me from the counter, and in unison announced, Thai style!.
Nothing further needed to be said. After dinner, Cathie announced that “it was the best Scallop dish yet”. I accepted it as a fine tribute to my plump friends.

INGREDIENTS

3/4 Pound of Diver Scallops
1/2 Cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
1-1/2 TB of Butter

METHOD

1. Rinse the Scallops & blot dry on paper towels.
2. Prepare a small 3 ounce bowl with the Paprika, Sugar & Salt. Top each Scallop with the mixture & set them aside.
3. Heat a large nonstick skillet over medium heat, add the Butter & when it stops sizzling, carefully add the Scallops, top side down.
4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.
5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.
6. Remove the pan from the heat. Stir in additional Butter until the Butter melts.
7. To serve. Spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper. (optional).

Note: For a more elegant plating, strain the sauce through a sieve & then sprinkle with th

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