Food52
Scallops have become a go-to ingredient on Top Chef over the years, to the point where both judges and fans have often criticized “cheftestants” for using them as somewhat of a crutch. It’s easy to understand why the tasty mollusks are so often chosen, especially in the heat of the moment: Sweet, buttery, and luxe, yet not terribly expensive, they can be prepared in a variety of delicious ways, and—most of all— are incredibly quick to cook. Though they are great any time of year, I love this fresh, springtime preparation, which balances a trio of vibrant green vegetables with a simple gremolata made with lots of fresh mint. Adapted from Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by GMS Media, Inc. Reprinted with permission from Grand Central Life & Style. All rights reserved.