Scallops with Salsa Cruda and Gremolata

     Don’t make this dish unless you have great summer tomatoes. It also works with really fresh swordfish cut into 1-inch cubes.

     Sauce:
     4 great large beefsteak tomatoes
     1⁄4 cup minced shallots
     1 tbsp. olive oil (to cook shallots)
     2 tsp. minced cilantro or parsley
     1 tbsp. olive oil (to flavor tomato mix)
     1 tsp. lemon juice
     1⁄4 tsp. coarse salt (or to taste)
     Freshly ground pepper, to taste

     Scallops:
     12 large sea scallops
     1⁄2 cup very fine fresh bread crumbs
     1⁄4 tsp. salt
     Freshly ground pepper, to taste
     3 tbsp. butter

     Gremolata garnish:
     2 cloves garlic, minced
     Optional: 1 tsp. olive oil
     4 tbsp. minced parsley
     Zest of 1 lemon, grated


     To make the sauce:


     Peel and seed tomatoes; squeeze out juice (reserve for another use). Chop; drain on sideboard.


     Sauté shallots in olive oil until soft but do not let color. Stir into chopped tomatoes. Stir in cilantro or parsley. Season to taste with good olive oil, lemon juice, salt, and pepper.


     To prepare the scallops:


     Shake scallops in brown paper bag with bread crumbs, salt, and pepper. Sauté in hot butter very quickly on both sides and edges till they are golden, warm, and still rare inside.


     To prepare the garnish:


     Mix together garlic, parsley, and lemon peel. Garlic may be sautéed lightly in a little olive oil if raw garlic frightens you.

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Insatiable, The Book, Bby Gael Greene



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