How do you prepare scallops
And what do you serve it with?
I prepare Scallops a la Plancha a lot - and serve them over a salad or lentils ...
(cut and pasted from my blog)
"The scallops were prepared from a recipe the I use from Mark Bittman's book "The Minimalist Cooks Dinner" and is very simple. You do nothing more than toss scallops with crushed garlic, small amount of olive oil, sherry vinegar, salt and pepper. Let sit for 5 minutes and then cook in a very hot dry pan - about 30 seconds to 1 minute on each side. I love them prepared this way."
Pan sear in olive oil and deglaze with a little orange juice. Dry toast black lentils in a pan with a little EVOO. Serve scallops over the bed of lentils drizzled with deglazed mixture and a little parsley oil.
I only use jumbo scallops.
For a starter, I like to serve w/ sliced fennel salad--variation #1 pictured below. My two variations on this salad: 1) fennel, sliced apple, chopped bacon or 2) fennel, orange segments, shaved radish. Simple vinaigrette for both: champagne vinegar, lemon juice (orange juice for #2), EVOO, S&P.
For a main, I serve atop angel hair pasta w/ light, oil-based "sauce"--EVOO, finely diced roasted red pepper, capers, fresh basil.