Heat
the oven to 450°F/230°C/Gas 8. Heat the sesame seeds in a small
non-stick frying pan over moderate heat, stirring them until
brown and fragrant, 4 to 5 minutes. Set them aside.
Prepare the salad: Wash the parsley and dry it on paper towels.
Detach the sprigs, discarding the stems. Pare wide strips of
zest from the lime with a vegetable peeler and cut them in
julienne strips. Blanch the julienne by putting them in cold
water, bringing to a boil, and draining them. Squeeze the lime
juice and reserve it.
For
the scallops: Wash and trim the white muscle off the scallops,
leaving the coral if there is any – often it has been removed.
Dry the scallops very thoroughly on paper towels. Put the flour
in a shallow dish and season it with salt and pepper. Roll the
scallops in flour, patting to coat them evenly and shake off the
excess.
Melt
the butter in a large frying pan with a heatproof handle,
heating until the butter stops sputtering. Add the scallops and
sauté over high heat until just brown, 1 to 2 minutes. Turn and
quickly brown the other side. Sprinkle the scallops with the
chopped garlic and flip them so the garlic is underneath,
shielded from direct heat of the oven. Roast the scallops in the
oven until firm around the edges but still soft in the center
when you press them with a finger, 5 to 7 minutes; they should
still be slightly translucent in the center.
Meanwhile, finish the salad: Whisk all but 2 tablespoons of the
lime juice with the oil, salt, and pepper in a small bowl. Add
the parsley leaves and lime julienne, toss, and taste for
seasoning. Pile the salad on 4 serving plates.
To
finish: Set the scallops on top of the salad, sprinkle them with
sesame oil, followed by the sesame seeds, and remaining lime
juice. Serve at once.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
