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Thomas Keller on NPR this morning...
Caramelized Sea Scallops
The following recipe was excerpted from Ad Hoc At Home by Thomas Keller. Copyright 2009 by Artisan.
Caramelized Sea Scallops
Serves 6
I always buy big scallops, graded U7, meaning there are 7 of this size in a pound, and for this dish, we brine them to season them all the way through.
Ingredients:
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 sea scallops (about 1 3/4 pounds; see headnote), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter
1/2 lemon (optional)
Caramelized Sea Scallops
Serves 6
I always buy big scallops, graded U7, meaning there are 7 of this size in a pound, and for this dish, we brine them to season them all the way through.
Ingredients:
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 sea scallops (about 1 3/4 pounds; see headnote), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter
1/2 lemon (optional)
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