Scallops a la Plancha
- 1½ pounds sea or bay scallops
- 1 garlic clove, peeled and lightly crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- Salt and freshly ground black pepper
- Minced fresh parsley
Instructions:
The scallop counts among its assets not only great flavor and texture but speed in cooking.
- Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes.
- Put a large, preferably nonstick, skillet over high heat. When the skillet smokes—this will take a couple of minutes—add the scallops (leave the liquid behind), a few at a time. By the time you’ve added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center. (You must work more quickly with bay scallops—add them a few at a time, and turn them quickly; you may even have to work in batches to keep them from becoming overcooked.)
- Serve hot, drizzled with the juices from the plate and garnished with the parsley.