Warm Scollap with Lumpfish Roe
A good scallop, whether fresh or previously frozen will be transparent and a slight pinkish-orange color. It will be soft, and not perfectly shaped. If you find scallops sitting in a pool of milky liquid, and they are very white and firm changes are they have been treated with a preservative to increase their shelf life and water content. Here is easy and quick dish that makes a wonderful appetizer.
Warm Scallop Salad with Lumpfish Roe
1 lb. (455 g) large sashimi grade sea scallops, hinge muscle removed
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
Grated rind of a lemon
Salt and freshly ground white pepper
Garnish: 3 oz./90 g lumpish roe or salmon roe
To make scallops, rinse them in cold water and pat dry with paper towels. Slice scallops as thin as possible. Arrange them in a single layer starting in the middle of the plate. Cover each plate with plastic wrap and refrigerate.
To make dressing, whisk olive oil, lemon juice, grated lemon rind, salt and pepper. Set aside.
To serve, preheat oven to 450°F/232°F. Remove plastic wrap from the plates. Heat until the surface just starts to turn opaque but the inside is still raw, 30-40 seconds. Warm the dressing over medium heat, but let it boil. Spoon the dressing over the warmed scallop and place a spoonful of lumpfish roe/or salmon roe on top and scatter with dill and more grated rind.