Scallops In Scallion Nests

Serves 4 as a first course)

Essential Pépin

(With permission from Chef Jacques Pépin)

4 bunches small scallions (6 – 8 scallions per bunch)

1 cup water

Sauce

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

¼ cup extra virgin olive oil

¼ teaspoon salt

2 tsp reserved scallion cooking juices (from above)

12 very large scallops (about 1lb), washed, tough muscles removed and patted dry

2 teaspoon olive oil

½ teaspoon paprika

For the scallions: Cut off and discard the root ends of the scallions and about 2 inches of the green ends, as well as any damaged leaves. Wash the scallions thoroughly.

Bring the water to a boil in a large stainless-steel saucepan. Add the scallions, cover, and boil over high heat for 3 to 4 minutes, until tender. Remove the scallions with a slotted spoon and place them on a tray to cool. Reserve 2 teaspoons of the cooking juices for the mustard sauce.

When scallions are cool, cover them with plastic wrap and refrigerate until serving time.

For the sauce: Combine all the ingredients in a small bowl and mix with a spoon. (Do not worry if the ingredients separate).

For the scallops: Put the scallops in a bowl and mix in the olive oil.

Heat a large, heavy skillet, preferably cast iron or aluminum, until very hot, at least 5 – 6 minutes. Add the scallops and brown for about 1 minute on each side. Set them aside to continue to cook in their own residual heat while you prepare the plates.

Reheat the scallions in a microwave oven for 20 to 30 seconds (or reheat in a pan of boiling water), just long enough to take the chill off. Arrange them on four plates, twisting them to form a circle or “nest.” Place 3 scallops in the center of the nest and coat with mustard sauce. Sprinkle the paprika on top and serve.