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by Dr Ew_Archive
Prepare a marinade: 2 tablespoons Tamari or other good soy sauce (can be low-salt, no problem), one glug of sherry, vermouth or saki, little splash (1/2 teaspoon) dark (toasted) sesame oil, one clove garlic chopped and mashed to bits, piece of ginger about the same size as garlic chopped and mashed to bits.
Get you about six diver's scallops. Score the face of each in a cross-hatch on both sides. Throw them in a ziplock baggie with the marinade and leave in the fridge for a while. At least 30 minutes. Watch television or something. Then heat-up a skillet.
While you're killing time, make a bunch of paper-thin slices of lemon with the rind still on them and dress the plates with them. Top the lemon with black pepper and finely chopped leafy herbs like parsley, basil, chervil and mint.
After the scallops have soaked for a while, take them out of the marinade and pat them dry with paper towels. Saute in hot skillet with a little olive oil until nicely golden-seared on each side.
You want to serve them essentially raw on the inside but golden on the outside, so the skillet has to be hot. Don't dawdle. Don't lollygag. In-and-out.
Place a couple of scallops on each plate, on top of the lemon slices, and drizzle nice olive oil over the whole mess. Drip a few drops of the marinade onto the plate for accent.
Serve and prepare for the blowjob of your life.
