It’s time to get PRO at pat-drying your PROteins. Meaning meats, fish, tofu, blah blah – I know you know. This removes excess moisture. Less moisture means less liquid evaporating as you cook, meaning more time for the protein to actually caramelise and brown, achieving a true sear.
GF / NF | DRINK MANZANILLA SHERRY SNACKS 4–6 | COMMITMENT QUICKIE
Ingredients
- 1/2 bunch of curly parsley
- 2 tablespoons extra-virgin olive oil 16 scallops, shelled
- 80g butter
- 2 garlic cloves, sliced
- 2 tablespoons fish sauce
- 1/2 bunch of dill, roughly chopped Zest and juice of 1 lemon
Toppers
- Packet of French Fries chips (crisps)
- Shaved parmesan
- Lemon wedges
The Subs
- CURLY PARSLEY flat-leaf (Italian) parsley /chives / extra dill
- FISH SAUCE soy sauce / miso paste
- DILL chives / extra parsley
- FRENCH FRIES CHIPS crushed chips
Directions
Finely chop the parsley stems and roughly chop the leaves.
Heat the oil in a large frying pan over a medium–high heat and leave for a few minutes to warm up. Pat the scallops dry with paper towel, then cook for 2–3 minutes each side, or until golden, being wary not to crowd the pan. Move the scallops to a serving plate.
Add the butter to the pan and scrape the base to releasecany leftover scallop-y bits. Leave the butter to foam, about 2 minutes, then add the garlic. Stir until smelling nutty and garlicky, around another 2 minutes. Remove from the heat. Stir in the fish sauce, parsley, dill, lemon zest and a good squeeze of lemon juice. Give everything a little season, then pour the butter sauce over the scallops.
Top the scallops with French Fries and parmesan. Serve with lemon wedges. Skewer or fork them. Extra French fries on the side.
Recipe extracted from Happy Hour Snacks by Bec Vrana Dickinson,
published by Hardie Grant Books,
RRP $44.99.
