[Scallops] with Meyer Lemons, Capers and Fried Sage Leaves
Created by Moira Hodgson
Oprah.com | April 15, 2006
- 4
Ingredients
- 1 1/2 pounds medium [scallops], peeled and shells reserved
- 4 cups ice water
- 3/4 teaspoon sea salt
- 3 tablespoons capers, packed in salt
- 5 tablespoons olive oil
- 1 cup fresh sage leaves, washed and patted dry
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup dry white wine
- 1/4 cup fresh Meyer lemon juice (about 1 lemon)
- 1 teaspoon chopped Meyer lemon zest
- 1/8 teaspoon freshly ground pepper
- 3 cups cooked rice, to serve
Preparation
Step 1
Soak [scallops] in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in 1.5 cups water for 10 minutes. Strain into a bowl; there should be about 1/2 cup broth. Rinse capers under cold running water. Place them in a small bowl of cold water and set aside.
Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.
Return skillet to medium heat. Add garlic, shallots and red pepper flakes and cook until shallots soften, about 2 minutes. Add [scallops], increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.
Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add [scallop] broth, capers, lemon juice and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.
Pour sauce over [scallops] and sprinkle with fried sage leaves. Serve with rice.