Tender and sweet, sea scallops adapt easily to a range of cooking methods and accompanying flavors. Whether you like them perfectly seared with just a spritz of lemon, or wrapped in bacon, or gently simmered in a creamy sauce, this week we want to know about your best scallop dish.
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Sarah Shatz, our photographer, calls these days with the three of us (Merrill, Amanda and Kristen) working away in the kitchen, our "Jane Austen" moments.
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Slice the lemons as thinly as possible.
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They should glow like an old window pane.
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Note Merrill's new shirt -- cool lace detailing, right?
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We chose to put the lemons on parchment for roasting because most of Amanda's pans would react with the citrus, and we didn't want that.
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Amanda dabs each lemon slice with a little olive oil -- they're also seasoned with salt and pepper.
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Love the cheerful packaging -- it seems to be saying: "Lucky you to be eating couscous!"
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These are salt-packed capers, which we used because that's what Amanda has. A friend brought her a pound of them from Sicily and you know what? It takes a long time to work your way through a pound of capers. Salt-packed capers are no different from those in brine, except that you have to rinse them well before using.
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Caper berries -- used to be fashionable and now they're surprisingly hard to find. Kristen tracked them down and had to pick them one by one out of an olive mix bin. People kept peering over her shoulder and saying, "Wow, you really like those things, don't you?"
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The food52 world headquarters.
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Merrill made the sauce, first softening shallots in butter, then adding white wine (well, Cava, because that's what we had).
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There it goes, bubbing away.
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Next in went some chicken broth and lemon juice and zest.
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And finally, the piece de resistance, creme fraiche.
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Meanwhile, Amanda prepared the couscous by first softening onion in olive oil until it was nice and golden brown. Then like you do with risotto, we add the couscous and toast it.
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Pretty little couscous.
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Time for broth.
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And then roasted lemon slices -- melissav has you snip them with scissors. Brilliant!
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You bring this to a simmer and then cover it and cook it for 10 minutes.
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Finally, you blend in parsley and those mysterious caper berries.
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