Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

Serves 2.

• 1 large potato (preferably red skinned), cut into a small dice
• olive oil
• 1/2 to 1 lb bay scallops
• zest and juice of 1 small lemon
• 2 very large garlic cloves, minced
• 1/4 cup chopped parsley
• salt and pepper

Saute potatoes in olive oil over medium-high heat until cooked through.  Remove from pan.

Add more olive oil to pan over medium heat.  Add scallops and cook, stirring constantly, for 2-3 minutes until almost cooked.

Add lemon zest and garlic and cook for another minute.

Add potatoes and parsley to pan and stir.  Stir in lemon juice.  Season with salt and pepper to taste.

Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

• 1 large red potato, finely diced
• EVOO
• 1 lb bay scallops
• zest of 1 small lemon
• juice of 1 small lemon (or a bit less)
• 2 very large garlic cloves, minced
• 1/4 c. chopped fresh parsley
• salt and pepper

Saute potatoes in EVOO until golden brown, 10-15 min.  Remove from skillet.

Add more oil to skillet as needed.  Add scallops and cook, stirring constantly, until lightly seared (2-3 min).

Add lemon zest and garlic and cook 1 min more.  Return potatoes to skillet with parsley and stir to blend.  Add lemon juice and season with salt and pepper.

Cioppino

• EVOO
• 1/2 onion, chopped
• 1 garlic clove, minced
• parsley
• 1 bay leaf
• 1/4 tsp dried basil (or maybe more--I would use a generous amount if it were fresh)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp pepper
• salt to taste
• 1 c. seafood broth
• 1 14.5 oz can chopped tomatoes
• 3/4 c. white wine
• 1 lb mixed seafood

Saute onion and garlic in oil until soft.  Add broth, wine, tomatoes, and spices.  Simmer uncovered for 30 min.  Remove bay leaf and puree with stick blender.  Add seafood and simmer until just cooked.  Serve in bowls with crusty bread for dipping.