So, do you know what gremolata is? Nope, I didn't either before I found this gem of a recipe in Sarah Chase's COLD WEATHER COOKING. Gremolata, my friends, is a mix of lemon, parsley and garlic, which you could probably mix up with anything and it would taste good. But in this recipe, it is absolutely, exquisitely perfect, and makes a lovely, easy, totally reliable dinner party entree for that holiday dinner you have been stressing about. Or even a wonderful weekday evening dinner that you can toss together in two shakes.
Basically all you are doing is chopping up red potatoes into small diced pieces and sauteing them in a little olive oil. Think of it as a red potato hash. This is going to be a bed for a quick saute of bay scallops (those little ones, not the big sea scallops), which you sear quickly and then toss with the gremolata. A little lemon juice, a scattering of parsley and that is it. Dish it out, serve it with a tossed salad on the side and some really nice french bread and butter, light some candles, put on some jazz, and your significant other will never know what hit them. Gremolata. You learn something new every day. (At least, I do!!)
BAY SCALLOPS GREMOLATA, adapted from COLD WEATHER COOKING
Serves 2
1. Heat 3 tablespoons oil in skillet over med-high heat and add potatoes. Saute until golden brown, 10-15 minutes. Remove from skillet and set aside.
2. Add remaining oil to skillet and heat over medium high heat. Add scallops and cook, stirring constantly, until they are lightly seared, 2-3 minutes.
3. Add lemon zest and garlic and cook 1 minute more. Return potatoes to skillet with parsley and stir to blend. Add lemon juice and season with salt and pepper.
4. Serve at once garnished with lemon wedges and parsley for garnish.
Serves 2
- 1 large red skinned potato, cut into tiny dice
- 5 tablespoons olive oil
- 1/2 pound bay scallops
- 1 tablespoon fresh grated lemon zest
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper
- Lemon wedges and parsley for garnish
1. Heat 3 tablespoons oil in skillet over med-high heat and add potatoes. Saute until golden brown, 10-15 minutes. Remove from skillet and set aside.
2. Add remaining oil to skillet and heat over medium high heat. Add scallops and cook, stirring constantly, until they are lightly seared, 2-3 minutes.
3. Add lemon zest and garlic and cook 1 minute more. Return potatoes to skillet with parsley and stir to blend. Add lemon juice and season with salt and pepper.
4. Serve at once garnished with lemon wedges and parsley for garnish.
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