As per usual with these things, I'll begin with an apology: I'm sorry that I wasted the roe. While watching this video, I got a deep pang of regret that I didn't try to cook/eat that portion of the coquilles (scallops). Also, this video marks the end to our Parisian wrap-ups. Yes, it's back to the real world, Los Angeles, avocados, and hot sauce. Not a bad place to be.
Keller writes: "I always buy big scallops, graded U7, which means there are 7 of this size in a pound, and for this dish, we brine them to season them all the way through."
(Even though I essentially halved this recipe in the video, here, I'm giving you Keller's recipe as it was originally printed, since I honestly don't know what size our scallops were and can't even remember how much we bought in terms of weight. Sorry! We were on vacation?)
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 sea scallops (about 1 3/4 pounds; see headnote), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter*
1/2 lemon (optional)
Line a small baking sheet with paper towels. Combine the 2 cups salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.
Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.
Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side.
Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.
*This is from me, Amelia. To clarify butter, melt 3 tablespoons on the stove top and then skim off or pour off the clear yellow, liquid component, leaving behind as much of the white milk solid part as possible. The clear yellow stuff is what you want. For a much much better how-to and description, check out Mr. Lebovitz's site.
Arugula Salad with Lemon Dressing4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
salt and pepper
1 bunch/bag of arugula
1 bunch/bag of arugula
I like this dressing really lemony, so I start with about 4 tablespoons of of olive oil and 2 tablespoons freshly squeezed lemon juice in a small bowl or, as showcased, glass. Add a few healthy pinches of kosher salt and a few dashes of pepper. Stir it up and taste it. If it's too tart, I add more olive oil. Not tart enough, I add more lemon. You get the idea. Once it tastes delicious, I pour it over the arugula and toss with some grated Parmesan. If you have tomatoes on hand, sure, throw some in there too.