"I don't like scallops..."

"I don't like scallops." she said. "They taste like fish-flavored gum." I knew exactly what she was talking about as she went on to tell me her previous experiences ordering scallops at various restaurants. I do believe it's one of the highest culinary sins to serve someone a fishy, rubbery, overcooked scallop, especially when that person is paying restaurant prices. The worst part, however, was not that she had eaten so many poorly executed scallops, but that she had never actually tasted a properly prepared one. They shouldn't be fishy; a good scallop should smell fresh like the ocean. Nor should they be rubbery; this is what happens when these delicate bivalves get overcooked. At restaurants often the culprit is not the preparation of the scallop, but rather the time it spends under the heat lamp once prepared. So the more I thought about this the more it began to eat away at me. Finally, when I simply couldn't stand it any longer, I insisted that she join me for a Saturday lunch over at my place so that I could remedy this epicurean tragedy.

Seared Scallops and Fried Artichoke on Green Salad

Dressing

• 2 Tbsp prepared sun-dried tomato pesto
• 1/4 cup light olive oil
• 1/4 cup red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp granulated sugar
• Salt and pepper to taste

 Fried Artichokes

•  Vegetable oil for frying
• 1 jar marinated artichoke hearts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 heaping cup fresh breadcrumbs (you may substitute panko)

Scallops

• 7 ea large scallops
• Salt and pepper to taste
• 3 Tbsp light olive oil or vegetable oil

Salad

• 6-8 cups baby salad greens
• 1 cup red onion, thinly sliced
• 1/4 cup pine nuts, toasted
• 3 strips cooked bacon, finely chopped
• finely shredded Parmigiano-Reggiano (for garnish)

Combine all dressing ingredients except oil in a small bowl. Gradually whisk in the oil and season to taste with salt and pepper. Toss scallops with 2 Tbsp of the dressing as well as salt and pepper to taste and set aside. In a large bowl mix together salad ingredients, but do not add dressing until ready to serve.

Heat vegetable oil in a small sauce pan over medium heat until hot. Drain the artichoke hearts and toss with flour to coat, dip into the egg, then remove and press into the breadcrumbs. Fry in small batches until golden brown and crispy, then remove from oil and allow to drain on paper towels. Set aside.

To prepare scallops heat oil in a frying pan over high heat. Just as the oil begins to smoke gently place scallops in pan on their flat, circular sides. Cook for 2 minutes, or until the bottoms have become dark and well caramelized, then flip each scallop and cook for another 1-2 minutes (scallops should yeild to a gentle poke and should not feel rubbery to the touch). Once the scallops are finished this dish should be served immediately.

To serve, toss salad with dressing and plate, then top with fried artichokes and seared scallops. Garnish with Parmigiano-Reggiano.