![Edna Lewisās Rhubarb Pie](https://static01.nyt.com/images/2014/04/02/dining/Rhubarb-Pie/Rhubarb-Pie-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Sea Scallops Cooked In Their Shells
- Total Time
- About 2 hours 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1head garlic, cloves separated and peeled
- 1cup olive oil, plus more for brushing the scallops
- 2small zucchini
- 1red bell pepper, seeds and veins removed, cut into Ā¼-inch dice
- 2leeks, tops and bottoms trimmed, cut into Ā¼-inch dice
- 2carrots, cut into Ā¼-inch dice
- 2small ribs celery, cut into Ā¼-inch dice
- 10pearl onions, peeled, trimmed and cut into Ā¼-inch dice
- 1cup white veal stock or chicken stock
- 2preserved lemons (recipe follows), cut into Ā¼-inch dice
- 1cup sun-dried tomatoes in oil, drained and cut into Ā¼-inch dice
- 1Ā½ripe avocados, cut into ā -inch dice
- 2tablespoons aged sherry vinegar
- 40sea scallops, preferably in their shells
Preparation
- Step 1
In a small saucepan, combine the garlic and ā cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
- Step 2
Using a sharp knife, peel away Ā¼-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into Ā¼-inch dice.
- Step 3
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
- Step 4
In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2ā tablespoons of olive oil and mix. Season with salt.
- Step 5
Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
- Step 6
Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.
Private Notes
Cooking Notes
Advertisement