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Melissa Clark's One Dish Wonder
On time-pressed weeknights, I like
nothing better than a one-pot dinner that cooks up in mere minutes
and leaves you soulfully satisfied far, far longer.
Melissa Clark's "Sauteed Scallops with Tomatoes and Preserved
Lemon" is such a dish.
This particular recipe by the famed New York Times food writer has
only five ingredients (not including salt and pepper), but tastes
like so much more.
It's basically just scallops sauteed with garlic, chopped tomato,
preserved lemon and a knob of butter. The tomatoes accentuate the
sweetness of the scallops, while the preserved lemon lends bursts of
intense briny tang. The butter brings it all together, making the
sauce rounder and a little luxurious.
You can buy preserved lemons in gourmet grocery stores. But it's far
better to make them, since they are a cinch to do. Just follow my easy directions for putting up a
jar of them.
Serve the scallops with crusty bread, couscous or rice, if you like.
Then, do like I do and keep bags of frozen wild scallops from
Trader Joe's in your freezer. That way, you can make this
dish any time. And believe me, you will want to make it again and
again.
Click here for the recipe and more of my
notes.
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For more musings on food, wine, life and laughter, go to foodgal.com.
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