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By Root 906 0

heat really seals in flavor as it creates a fantastically flavored blackened crust. Redfish is the traditional choice, but I like the juxtaposition of the spicy rub against the sweetness of scallops. Their meaty richness really holds up well to the aggressive blackening. A simple vinaigrette of green onions adds a vibrant freshness to the dish, as does the smoky tomato relish.

Serves 4

Roasted Tomato Relish

4 ripe plum tomatoes, roasted, halved, seeded, and diced

½ small red onion, thinly sliced

2 green onions, green part only, thinly sliced, plus more for garnish

3 tablespoons red wine vinegar

¼ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

Sea Scallops

3 tablespoons smoked sweet Spanish paprika

1 tablespoon ground ancho chile

1 tablespoon ground pasilla chile

1 teaspoon freshly ground white pepper

1 teaspoon freshly ground black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon celery salt

20 U-10 sea scallops, muscle removed

¼ cup canola oil

Kosher salt

Green Onion Vinaigrette

1. To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.

2. To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.

3. Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1½ to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.

4. Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.

GREEN ONION VINAIGRETTE

Makes about ⅔ cup

¼ cup white wine vinegar

1 small shallot, chopped

2 tablespoons mayonnaise

1 tablespoon honey

6 green onions, green part only, chopped

Kosher salt and freshly ground black pepper

Combine the vinegar, ¼ cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

Crispy Soft Shell Crabs

CRISPY SOFT SHELL CRABS

LEMON-DILL BROWN BUTTER, SUCCOTASH

Soft shell crab season is short and sweet. When it’s here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a super-finely milled (“instant”) flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce.

Soft shell crabs make their appearance in summer, so it’s only fitting to pair them with some of summer’s best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.

Serves 4

Succotash

2 tablespoons unsalted butter

1 tablespoon canola oil

1 small Spanish onion, finely diced

1 small red bell pepper, finely diced

2 cloves garlic, finely chopped

1 cup fresh or frozen corn kernels

1 cup drained canned black-eyed peas, rinsed and drained again

1 cup fresh or frozen lima beans, blanched

1 ripe beefsteak tomato, halved, seeded, and diced

Kosher salt and freshly ground black pepper

Finely grated zest of 1 lemon

2 green onions, green and white parts, thinly sliced

¼ cup chopped fresh