Ingredients with Measurements:
- 1 pound fresh scallops
- 1 tablespoon garum (fermented fish sauce)
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1 lemon, sliced
Special equipment needed:
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. In a small bowl, mix together the garum, olive oil, black pepper, and sea salt.
3. Heat the cast iron skillet over medium-high heat.
4. Add the garum mixture to the skillet and swirl to coat the bottom.
5. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown.
6. Squeeze lemon juice over the scallops and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 4g
Protein: 16g
Substitutions for ingredients:
- Instead of garum, you can use soy sauce or Worcestershire sauce.
- Instead of olive oil, you can use vegetable oil or coconut oil.
Variations:
- Add chopped garlic or ginger to the garum mixture for extra flavor.
- Serve the scallops over a bed of greens or rice.
Tips and tricks:
- Make sure the scallops are dry before searing to ensure a crispy crust.
- Don't overcrowd the skillet to prevent the scallops from steaming instead of searing.
Storage instructions:
Refrigerate leftover scallops in an airtight container for up to 2 days.
Reheating instructions:
Reheat the scallops in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the scallops on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the scallops are sticking to the skillet, add a little more oil to the pan.
- If the scallops are not browning, increase the heat slightly.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and utensils thoroughly after handling raw seafood.
Food history:
Garum was a popular condiment in ancient Rome made from fermented fish sauce.
Flavor profiles:
Savory, umami, salty
Serving suggestions:
Serve the scallops as an appetizer or main course.
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