Sea Scallop and Crab Norfolk

© Katherine Stetson

The secret to the success of this dish is cooking and heating the seafood individually prior to its final moment under the broiler.  Any combination of seafood works well.

For each serving:

  • 6-8 wild sea scallops
  • 4 ounces jumbo lump blue crab, checked for shells
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dry sherry
  • sea salt, to taste
  • freshly ground pepper, to taste
  • chopped fresh parsley, as garnish
  • lemon wedges, as garnish

Preheat broiler to high.

Melt one tablespoon butter in a small skillet and add crabmeat. Stir gently until heated through and add the sherry.

Trim muscle from scallops and pay dry. Season lightly with salt and pepper. Heat one tablespoon butter and oil in a skillet over medium-high heat until hot but not smoking. Carefully place scallops in skillet, face side down and do not disturb, toss or turn for several minutes or until they have browned nicely. Turn scallops over and brown the other side.

Place scallops in an oven-proof gratin dish and top with the crabmeat.  Pour in all pan juices and broil briefly until hot and bubbling.  Sprinkle with parsley and serve immediately with lemon wedges.

Copyright © Katherine Stetson, all rights reserved.