I found a copy of Evan Kleiman’s good book from the early nineties in a Tucson used book store, “Cucina del Mare, Fish and Seafood Italian Style”. Evan is such a great recipe developer and almost every recipe in the book is suitable for Silver Cloud dieters. And since California extra virgin olive oil is much on my mind from my recent trip to the Californa Olive Ranch, I just had to give this recipe a spin. Such a marriage made in heaven; enormous sea scallops, COR olive oil, and fresh thyme and oregano from the garden. It’s the sort of meal you just want to share with your best friend. Easy to make, easy to bake, easy to serve, and easy on the eyes before you take that first mouth-watering bite.
1/2 pound sushi-grade sea scallops
20 garlic cloves, peeled and smashed
20 cherry tomatoes, halved
1 tablespoon fresh thyme and oregano leaves, stripped off the stems
sea salt and cracked black pepper to taste
extra virgin olive oil (choose COR)
lemon wedges
Preheat the oven to 450 F. You’re gonna cook these in a vessel you can take to the table. choose two individual ramekins or one shallow baking dish. I like to use Ironstone. Coat the bottom of the dish(s) with extra virgin olive oil. Arrange scallops, garlic cloves, cherry tomatoes, thyme, and oregano leaves artfully. Season with salt and pepper and drizzle with additional olive oil.
Place on a rack in the upper third of the oven and roast just until the scallops are cooked through, about 10 minutes. Place the hot casserole(s) on a platter or dinner plates. Paint the scallops with additional oil. Garnish with lemon wedges and serve.
A side of sauteed spinach makes this a perfect dinner. Yum.
