Tiny Kitchen Recipes: Sea scallops with citrus from Balaboosta
Whip up this simple seafood dish—perfect for a sexy time on Valentine’s Day—from Einat Admony’s Middle Eastern restaurant
Wed Feb 12 2014
Photograph: Quentin Bacon
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Known as the "sensual seafood," there's something just right about scallops for Valentine's Day. A sexy dish for two should be easy, light and impressive—as is true of this recipe. It's from Einat Admony's cookbook, Balaboosta, named for her Nolita eatery, which we think is one of New York's best Middle Eastern restaurants. Plus, did you know that—like oysters and chocolate—sea scallops are an aphrodisiac? (Seal the deal with our playlist of the 50 best love songs.)
Sea scallops with citrus beurre blanc from Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony
- 1/4 cup finely chopped shallots
- 1/4 cup champagne vinegar
- 1/4 cup fresh grapefruit juice
- 10 tbsp unsalted butter, cut into small cubes
- 2 1/2 tsp kosher salt
- 6 to 8 sea scallops
- 1 tbsp unsalted butter
- Sea salt
- 6 blood-orange or grapefruit segments
1. To make the citrus beurre blanc, combine the shallots, vinegar and grapefruit juice in a small saucepan. Bring to a boil, then lower the heat to simmer and reduce by half, 6 to 7 minutes. Whisk in 5 tbsp of the butter, then remove from the heat and add the remaining 5 tbsp of butter. Season with salt and keep warm.
2. Remove the scallops from the refrigerator 20 minutes before cooking. Heat a large dry skillet over medium heat until it’s hot hot hot, about 10 minutes. Meanwhile, gently dab the scallops with paper towels to remove any excess water. When the skillet is ready, melt the tablespoon of butter in it, add the scallops, and sear for 1 minute on each side. Remove from the pan and sprinkle a pinch of sea salt on each side.
3. To serve, spread a spoonful of the beurre blanc at the bottom of the plate, place the scallops on top, and garnish with the blood-orange segments.
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Photographs by Quentin Bacon.
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