Six-Ingredient Solution by America's Test Kitchen

Author:America's Test Kitchen [Kitchen, America's Test]
Language: eng
Format: epub
Tags: Cooking, Methods, Quick & Easy, Courses & Dishes, General
ISBN: 9781936493449
Google: zhSWmwEACAAJ
Publisher: Cooks Illustrated
Published: 2013-10-14T18:30:00+00:00

2

scallions

3

plum tomatoes

Fresh ginger

¼

cup olive oil

1

lemon

1. Remove and discard tendons from scallops, place on rimmed baking sheet lined with dish towel, and top with another towel. Blot moisture gently and let sit with towels for 10 minutes.

2. Meanwhile, mince scallions, core and finely chop tomatoes, and grate 1 tablespoon ginger. Heat 2 tablespoons oil in small saucepan over medium heat until shimmering. Add scallions and cook until softened, about 2 minutes. Stir in tomatoes and ginger and cook until tomatoes are slightly softened, about 2 minutes; remove from heat. Squeeze lemon for 1 tablespoon juice, stir into tomatoes, and season with salt to taste; cover to keep warm.

3. Season scallops with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Lay half of scallops in skillet in single layer and cook, without moving, until well browned, 1½ to 2 minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, 30 to 90 seconds; transfer to platter and tent with aluminum foil.

4. Wipe out now-empty skillet with paper towels and repeat with remaining 1 tablespoon oil and scallops. Serve immediately with tomato-ginger relish.

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