We wish for fish. Instagram's @jesslaurom shows us how to make scallops a standout.
'I grill scallops quickly in a hot cast iron skillet with butter and a little olive oil, then drizzle a paste made with (more) olive oil, If & When and capers...very simple.' Antoinette, St. Louis, MO
1 dozen raw scallops
1 tsp butter
1 tsp + 1 TBS extra virgin olive oil
1 tsp If & When Preserved Meyer Lemon Paste
1 TBS+ capers (Cast iron skillet)
In a bowl, combine 1 TBS olive oil with capers and If & When, and mix. Taste. Add more paste or oil to taste - we are conservative with the paste, because capers pack some salt, but by all means, add more paste if you want more lemony salty flavor. Set aside.
Heat the skillet on high to melt the butter and olive oil (1 tsp each or enough to coat the pan), but do not burn either.
Add the scallops - they should sizzle when they hit the skillet, but not stick. Cook 2 minutes, then check. You want a brown crust to begin to form.
Flip over after this initial 2-3 minutes and pan sear on second side.
Jiggle the pan to encourage the scallops to move around, and to sear the sides to a crispy (but not dry) golden brown.
Remove from skillet, drizzle with preserved lemon and caper mixture and serve immediately.