seared scallops, garlicky white bean puree, proscuitto crisps, roasted tomato, arugula, and lemon/olive oil drizzle. salty, sweet and sharp; a perfect combination of flavours from jamie oliver.
i followed thomas keller’s advice from his amazing new cook book, ad hoc at home, regarding the scallops. ten minutes in a salty brine for thorough seasoning, and a sizzling hot metal (not non-stick!) pan with clarified butter for deep caramelization. the scallops i was able to find tonight were a little too small to get that perfect brown crust before completely cooking through but we enjoyed them all the same.