Bittman’s Scallops
I’ve been looking through the list of 101 Summer Meals from Mark Bittman in the New York Times since it came out, and I think it’s got some good ideas. I hate deciding what to make for dinner, so having a list of 101 options, only some of which are gross, is pretty helpful.
Rachel loves scallops and this looked incredibly interesting and easy, so:
The hardest part of making this meal was slicing the scallops into the thin little slices. We had some cucumbers from our CSA, and they looked like they’d be about the same size, so I threw them in there as well. I laid them out on the plate in what I thought was an attractive pattern, scattered some scallions and parsley, sprinkled liberally with kosher salt, pepper, and red chile flake, squeezed half a lime over each plate, drizzled with olive oil, and waited five minutes.
I served with extra lime wedges in case we found ourselves uncomfortable with the rawness of the scallops, but half a lime’s worth of juice was plenty. It was light, summery, and really tasty. If I were serving it to company, I probably would have tried to spruce up the color somehow. Circles of red bell pepper? Maybe? I dunno.
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Pureed peeled raw, not roasted, red bell pepper, drizzled.
Peeling raw bell peppers is time-consuming but worth it.
Ah… yes, that would do it. Nice one.