Bay Scallops Gremolata

Scallops, mild and succulent, are among my favorite seafoods, but they can be expensive. I jumped at the chance to buy a pound of frozen bay scallops at a great price.

We really like this dish from Sarah Leah Chase’s Cold-Weather Cooking, Chase calls it an elegant hash. A mix of minced garlic, parsley and lemon zest (the gremolata) is stirred into pan-fried, diced potatoes and sauteed scallops for a tasty and fairly fast main dish. I cut the oil from 7 tablespoons to 4 and the lemon juice from 3 tablespoons to 2.

I like the contrast between the crispy potato bits and the tender scallops. However, the tiny mollusks are easy to overcook, which turns them into fishy rubber. Watch them carefully.

Bay Scallops Gremolata

3 tbsp. olive oil

2 large red-skinned or russet potatoes, scrubbed and cut into 1/4-inch dice

1 tbsp. olive oil

1 lb. bay scallops

1 tbsp. fresh grated lemon zest (from 1 lemon)

2 cloves garlic, minced

1/3 to 1/2 cup minced fresh parsley

1 1/2 to 2 tbsp. lemon juice (juice of 1/2 lemon)

Salt and pepper to taste

Lemon wedges and parsley sprigs for garnish, if desired

Heat 3 tbsp. olive oil in a large nonstick skillet over medium-high heat and add potatoes.

Saute until golden brown, about 10-15 minutes, turning frequently. Remove to serving dish and set aside.

Add remaining oil to skillet and heat over medium-high heat. Add scallops and cook, stirring constantly, until they are nearly cooked, 2-5 minutes, depending on size. They cook quite fast.

Add lemon zest and garlic and cook 1 minute more. Scallops should be opaque and still tender.

Return potatoes to skillet with parsley and stir to blend. Add lemon juice and season to taste with salt and pepper. As soon as everything is hot, scrape it into the serving dish, garnished with lemon wedges and parsley.

Serves 4.

Bay Scallops Gremolata

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