In The Alaska from Scratch Cookbook, blogger Maya Wilson celebrates the state’s finest foods and traditions.
Scallops are quite possibly my favorite seafood. If I go to a restaurant and there’s a scallop special on offer, I can’t help but order it. They’re plump and mild, slightly sweet, with just a hint of the briny sea. They’re fun to work with in the kitchen, too. They cook very quickly and take well to many different flavors and preparations.
The trick to getting a good sear on the outside of the scallop is to pat them dry before cooking them in a very hot pan. Don’t cook them too long; otherwise, they go from delightfully tender to annoyingly chewy. Scallops are also outstanding served raw and thinly sliced in a citrusy crudo. For raw preparations especially, be sure to ask for “dry” scallops, which are the freshest option with the purest scallop flavor.
Directions
- In a small skillet, heat the avocado oil over medium heat. Fry the corn tortillas on both sides until golden brown and crisp. Transfer the tortillas to a plated lined with paper towels to drain. Season with salt to taste and keep warm.
- To make the corn salsa: In a bowl, stir together the corn, poblano pepper, bell pepper, onion, cilantro, lime juice, and sugar. Season with salt to taste. Cover and refrigerate until ready to assemble tostadas.
Reprinted from The Alaska From Scratch Cookbook. Copyright © 2018 by Maya Wilson. Published by Rodale, an imprint of Penguin Random House LLC. Photography by Maya Wilson.
