It's Fish Friday Foodies time again. We're a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm; we share fish and seafood recipes on the third Friday of the month. I hope you'll follow along and get inspired.
This month, April of Angels Home Sweet Homestead is hosting. Here was her challenge to the group: "Pan or Deep Fried Fish is a Southern treat that can't be beat. Recipes are as varied as the cooks who prepare them. Flour or cornmeal, or both? Wet or dry coating? From fish, to shrimp, to calamari, and everything in between, let's have a good ol' Southern fish fry!"
Okay, true confessions: I don't like to fry. I even come up with ways to bake things that are almost always fried. My Stuffed Squash Blossoms are a case in point as are the fries for my Moules Frites and my Supplì al Telefono. So, I decided to stretch the frying category to pan-frying...with no breading.
Several months ago I had ordered some Uni Butter from my CSF (community-supported fishery) Real Good Fish and have been stingy with it. But I decided this would be the perfect way to highlight the unique flavor of the sea urchin-infused compound butter. Yum!
Just smelling the Uni Butter is a treat. It's vaguely reminiscent of aged parmigiano.
- 4 scallops per person
- 3 T butter
- 1 t uni butter + more for serving
- fleur de sel
- freshly ground pepper
- caviar (I used red lumpfish roe)
In a large, flat-bottom pan, melt 3 T butter with 1 t uni butter until frothy. Press the scallops dry and place them in the skillet.
To serve, place cooked scallops on your plates. Spoon a little bit of uni butter on top of each scallop. Add a small dollop of caviar. Serve immediately.
The Rest of the Crew...
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at email@example.com. Visit our Pinterest page for more wonderful fish and seafood recipe ideas. Next month, Sue of Palatable Pastime is hosting and we're skewering fish. Stay tuned.