My friend Rachael told me they are incredible and you only need 4 to 6 per person. Sis was here for dinner and I served the scallops w a loaf of warm Balthazar French bread; steamed carrots and broccoli; and white bean and garlic mash, the side dish that even vegan Figgy can spoon into.
I’ve made scallops before but they’ve been small and rubbery or drowned in butter and crumbs, then baked. I’ve simmered them in white wine and lemon but they ended up tough and white. If you’re buying a luxe item, it should taste luxe.
The man who runs Gus—it’s named for his Grandpa, from Norway—kindly told me how to cook them. Put skillet on high heat. Pour a little oil of your choice [I only had canola] in pan. Sear scallops for about 4 or more minutes on first side. [Remember, these were large, thick scallops.] After nicely caramelized/brown on bottom, turn over, one by one. Cook about four minutes to caramelize/crisp second side. Add a little butter when browning second side if you like. I did. Squeeze on a little fresh lemon juice.
They were so good!!!!! They are really nicely cooked, said Punchy, who wanted an extra. I gave her one from my plate. Dan gave her a plump half from his.