Seared sea scallops w/ cilantro tzatziki

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The Saturday farmer’s market by Brooklyn Borough Hall has a good fish vendor year-round, and yesterday I could not walk by without grabbing sea scallops. Although I only tend to cook sea scallops for a special occasion, they are actually super easy.  Heat oil in an iron skillet until nearly smoking and cook scallops a minute per side, literally. The important thing is getting good scallops — sashimi grade and dry-packed. Cheaper, wet-packed scallops are treated with a chemical and will likely be displayed in a pool of liquid – yuck.  A trusty fish shop, Whole Foods or Fresh Direct (for you tri-staters) are all good bets.  Just steer clear of Chinatown.

Serves 2

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