Life has been pretty busy lately. I’ve been out of town quite a bit and also had family visiting in between trips. It’s starting to settle down, but of course now I’ve caught a cold. So, no baking this week, but instead I thought I’d share what we had for dinner the other night. Russ just got Ad Hoc at Home, Thomas Keller’s latest cookbook that’s more geared to the home cook than his previous works.
He made Caramelized Sea Scallops, which turned out to be surprisingly simple with fantastic results. You simply brine the scallops for no more than 10 minutes (only a minute or 2 more really does make them too salty, believe me) and then cook them in clarified butter. The product is well seasoned, tender scallops with a lovely caramelized brown color.