Scallops with Roasted Lemon Salsa and Stir-Fried Greens

Living in Palm Springs over the worst of the winter was a perfect treat this year. And being surrounded with grapefruit, orange and lemon trees in our garden certainly inspired my cooking. I used citrus in everything and still we could not put a dent in the amount of fruit we had harvested (and as we left, the trees were already reblooming). We grilled lemons, oranges and grapefruit to garnish barbecued meats, made exotic juices and cocktails, and added lemon or orange curd to most desserts. My go-to preparation was a salsa made with roasted lemons. At first, I used uncooked ones, which rendered the mixture too bitter. Roasting the lemons, however, brought out more flavour and lessened the bitterness. The version below is superb with scallops, but it is also a super-versatile add-on that can be stirred into risotto or pasta, or used as a marinade for veal chops, chicken and fish (just add more oil).

Servings: 4

Ready Time: 2 hours, including salsa cooling time

Roasted lemon salsa

3 organic lemons, washed

3 tablespoons olive oil

1/2 teaspoon kosher salt

1 tablespoon finely chopped shallots

1 to 2 tablespoons honey or more to taste

2 tablespoons finely chopped green olives

3 tablespoons chopped fresh mint

Greens

2 tablespoons vegetable oil

4 shishito peppers

4 medium garlic cloves, sliced

1 medium shallot, sliced

8 to 12 cups mixed baby kale, Swiss chard and baby bok choy

1/4 cup water

Scallops

1 tablespoon olive oil

12 scallops, preferably U10 size

Salt and freshly ground pepper

Method

Preheat oven to 400 F.

To make the salsa, remove both ends of the lemon. Slice into 1/4-inch rounds. Toss with 1 tablespoon olive oil and salt. Lay on a parchment-lined baking sheet.

Bake for 15 minutes, turn slices over and bake for another 10 to 15 minutes, or until the skin is soft and slightly browned. (Don’t let the flesh brown or it will become bitter.) The more juice in the lemons, the longer it will take.

Measure the lemon slices; you should have about 1 cup. Place the slices on a cutting board and chop finely. Transfer to a bowl and add the shallots. Stir in the honey, remaining oil, olives and mint. Taste the mixture, and if it’s too tart, add a bit more honey, but keep in mind it should have bite. Season with salt and pepper. (This can also be done in a food processor, but be careful not to overprocess. The mixture should have some texture to it.)

To prepare the greens, remove any thick stalks and tear large leaves into smaller pieces. Heat a large skillet on high heat and add oil. When oil is hot, add shishito peppers and fry until softened and browned, turning often (about 2 to 4 minutes), depending on size. Remove peppers and reserve. Add garlic and shallots and stir-fry for 30 seconds. Add greens and stir-fry until they wilt (1 to 2 minutes). Add water and continue frying until water evaporates and the greens are tender. Season with salt and pepper. Reheat in pan when needed.

To cook the scallops, heat oil in a separate large non-stick skillet over high heat. Pat scallops dry and season with salt and pepper. Add to skillet. Sear on each side for about 2 minutes per side or until opaque.

Place warm greens on a plate and add 3 scallops per person. Top with dollops of lemon salsa and one shishito pepper per serving. Serve with orzo on the side, mixed with any remaining salsa to taste.