There's nothing easier to cook than scallops in my opinion... the only thing you can do is over cook them. With a bit of salt, you can really bring out their natural flavor and they'll always be a hit at dinner parties! I make them when I want to wow my guests but I also lean on them when I'm frantically prepping a 5 course meal and need something quick and delicious.
This recipe was inspired by a previous scallop dish I made with wakame sunomono. It was simple but clean, and the tartness of the rice vinegar made the dish very refreshing.
For this recipe, I decided to use fennel because of the mild flavor and the juicy texture. I wanted to marinade the fennel with the rice vinegar again but also wanted to add a slight citrus note to it. Yuzu is a Japanese citrus that has a very floral aroma, and it was the perfect last touch. If you want a healthy snack that can be made in 5 minutes, give this dish a try.
On another note, we took this past weekend to paint our studio black. We host a lot of events in our yard whether it be the yearly stout night or casual dinner parties, and it's definitely our favorite part of the house. The studio was a very unassuming color before (light gray), and I wanted something more stylish for when guests do come over. I chose the darkest black Sherwin Williams had (tricorn black) and a creme color for the trim and love how it turned out. It's inspired by Icelandic houses, and every time I go outside I get more excited about our trip there this summer. To celebrate wrapping up the paint job, we took our scallops outside and enjoyed the 70 degree weather and the revamped studio!
butter sautéed scallops with yuzu pickled fennel
1 tablespoon butter
4 large scallops
half a fennel
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1 tsp yuzu juice
Slice the fennel really thin. In a bowl, combine the fennel, rice vinegar, sugar, yuzu juice and 1/2 tsp salt and toss. Set aside.
Pat the scallops dry with a paper towel and salt both sides. Heat the butter in a pan. Sautée the scallops on medium heat for 2 minutes on each side. Drain the fennel and plate it with the scallops on top. Add some fennel fronds for garnish.