Bay Scallops With Chive Oil and Pineapple
This recipe was inspired by David Chang of Momofuku and many other restaurants. In his Momofuku cookbook he dedicates two pages to his attempt to create an amuse-bouche (savory little bites served in fine restaurants before a meal) of bay scallops. The recipe calls for homemade dashi, not something so easily achieved around these parts. I simplified his recipe and came up with this very nice little scallop appetizer.
Serves six to eight.
1 lb. bay scallops
1 bunch chives
1/3 cup neutral oil, such as peanut, corn, or canola
4 Tbsp. finely cubed pineapple
Salt and pepper to taste
In blender or small food processor, purée the chives with the oil. Set aside.
Heat a sauté pan over high heat. When pan is very hot, place scallops in pan, without crowding or touching one another. Sear on one side for about one minute. The scallops should look nicely browned on the bottom. They will not stick once they have caramelized this way. Turn each scallop over and sear for another minute. These will still be slightly raw in the middle.
On very small plates, spoon one to two tablespoons chive oil in middle of each plate. Top each with seared scallops, sprinkle with pineapple cubes, and lightly salt and pepper. Serve.
Jules Bond’s Best Scallops
This recipe is adapted from one of my favorite cookbooks, “The Foods of Long Island.”
11/2 lbs. bay scallops
1/3 cup dry vermouth
1 small clove garlic, crushed
1 tsp. salt
White pepper to taste
Fine white breadcrumbs
8 Tbsp. butter
Lemon wedges for garnish
Place scallops in bowl, add vermouth, garlic, salt, and pepper. Mix well and let marinate for one hour.
Drain scallops and pat dry with paper towels. Roll them in breadcrumbs and shake loose excess crumbs. Heat butter in a skillet. Sauté the scallops over fairly high heat, not too many at a time, for two to three minutes or until they are golden brown. Remove them with a slotted spoon. Keep warm. Repeat with remaining scallops. Garnish with lemon wedges.