Jacques Pépin: More Fast Food My Way
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Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a large cherry. They are very sweet, tender, and delicious raw. I marinate them for a couple of hours in a mignonnette sauce, traditionally made of shallots, coarse black pepper, and vinegar, to which I add mustard and olive oil. Pieces of crunchy, spicy radish add texture and taste. I serve this dish as a refreshing appetizer in scallop or oyster shells with a fine julienne of cucumber on top. —Jacques Pépin
4 first-course servings
- 1/2 pound bay scallops (about 20), rinsed under cold water to remove any sand
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped shallots
- 3/4 teaspoon salt
- 3/4 teaspoon coarsely ground black pepper
- 1 small cucumber
- 1/3 cup diced (1/4-inch) radishes
Remove any adductor muscles still attached to the scallops.
Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.