Are you scrambling to put together Thanksgiving dinner like I am? I was all hum-bug about it until this morning because I am the ONLY person in my family who likes turkey. And since it’s just us four this year and not the usual gigantic family reunion of turkey lovers, I was ready to skip it.
I had a major change of heart last minute, when my husband announced he was going fishing at 4:30 A.M. on Thursday to bring back crabs. A Dungeness crab Thanksgiving? Woot! Woot! Why not?!?!
So, what to cook for this unconventional last minute fish feast? I’m starting with this hot scallop appetizer. It’s a super quick and easy dish broiled or barbecued on the half shell with a splash of white wine, saffron cream and crispy pancetta topped with crunchy fried croutons (seared in the pancetta fat) and chives. And yes, you can use frozen scallops –– choose U-10’s if there’s an option, they are the biggest in size.
The rest of the meal will include a butternut bisque, a brussel sprout slaw and at least ten crabs. Really! Ten! I’m promised Ten!
Since I’m not doing the pie trifecta this year (pumpkin, apple, pecan), I’ll be making my Mom’s signature poached pear tart which I have never made before. Stay tuned, should be interesting!
Have a cozy and delicious Thanksgiving my friends. I know the holidays can be stressful and I just wanted to say ‘Thank You’ for being in my corner these many, many years!
Ingredients
- 4-8 U-10 Diver's Scallops (or the largest scallop you can find fresh or frozen)
- Dry white wine
- 5-6 saffron threads
- 1/2 cup cream
- 2 slices of sourdough bread, cubed 1/2-inch
- 1/2 cut cubed pancetta
- Chives and tarragon to garnish
- Kosher salt
- Scallop shells for grilling and serving
- Maldon salt or Kosher salt for holding shells steady on serving plate
LIght up your BBQ or fire up the broiler!
Organize the garnishes first. In a small pan, heat the pancetta cubes over medium heat and cook until crispy and slightly browned. Remove pancetta to plate lined with a paper towel but reserve the fat if possible. Add 1 tablespoon of olive oil to the pancetta pan and turn heat up to medium-high. When the oil shimmers add the croutons and fry on all sides until crispy and browned. Season with salt. Remove to a plate lined with a paper towel to drain.
In a small sauce pot add the cream and the crushed saffron threads and allow to bloom for a minute or two. Normally I bloom saffron over an ice cube but the extra water isn't wanted here so allowing it to dissolve in the cold cream is the next best option. Scald the saffron cream on medium-high heat, whisk thoroughly. Pour saffron cream into a measuring cup with a spout so it is easy to pour around the scallops on the grill.
Place a cleaned scallop (side muscle removed) in the deepest part of the half scallop shell. Give it a splash of white wine (about a tablespoon and a half) and place it carefully on the grates – either on the BBQ or right onto the rack if broiling. Cook over high heat for about 3 minutes until the wine has reduced. by half. Carefully pull the rack towards you (if broiling) or turn the heat down on the BBQ for a second and pour a little drizzle of saffron cream all around the scallop. Push rack back in and/or turn up BBQ heat and cook for another 3 minutes or until scallops look opaque and are medium rare in temperature.
Remove scallops and place on a serving dish that has a bed of Maldon Salt (or you can use slightly moistened Kosher salt) this will help hold the scallops on the shell steady. Garnish with pancetta, croutons, chopped chives and tarragon leaves. Season with a little pinch of salt over top. Serve hot!
