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This recipe comes from the La Sierna restaurant in Alicante. Presented in stark white soup bowls, the fat, seared scallops come in a delightful sweet-tart broth strewn with a bright confetti of diced zucchini, pumpkin, and mushrooms. What gives the dish an unusual citrusy kick and mystique is the candied lemon peel. Adapted to a home kitchen, the scallops make a showstopping first course. They are also simple to make, as you can use high-quality store-bought candied lemon instead of making your own. If you'd like to serve the dish as a main course, just increase the number of scallops to 6 per person. Adapted from "The New Spanish Table" cookbook. Butternut squash or calabaza can be substituted for the pumpkin. Chicken broth can be substituted for fish stock if you don't have any, or use a combination of both. Prep time includes standing time. Serves 4 as a first course.
Units: US | Metric
Serving Size: 1 (140 g)
Servings Per Recipe: 4
The following items or measurements are not included:
candied lemon peel
white wine vinegar