Fontainebleau :: Market Scallops

Fresh Sea Scallops with Corals

Seared Sea Scallops and Corals with butter

This is my 6th day in Fontainbleau and I'm loving it. It's sunny today, hooray! I'm so excited that I live just across the market.

This was my first attempt at cooking scallops. I was reading "French women don't get fat" and the author, Mireille, mentioned something about scallops being in season from ... through March. The market in Fontainebleau was bustling today and I picked up two full bags of goodies such as the really thin Haricot Verts, liver, whole chicken, bread and scallops. I saw brain and other funny things on sale and I thought, hmm... I'd like to try to cook that one day! I think I will, so keep posted.

I had no idea that scallops had those orange thingys attached to it. I later googled out that the orange stuff was corals and quite appropriate to eat. I kept the cooking very simple so that I could taste as much of the scallop without any heavy sauces. I seared the scallops with butter for about 1 min - 1.5 min per side, taking care not to over cook it. I dressed it up with a sprinkle of extra virgin olive oil, fresh basil, cracked black pepper and coarse salt. It was yummy. Though, one of the thicker scallops seemed undercooked so I had to put it back on the pan for another 30 seconds or so.