Day 8 or 9 - On The Hook Cuisine

Harness Creek Browned Scallops

Created on the hook on a Sunday in June off the busy South River behind Annapolis. Entertainment included the sound of go-fast boats on the river; kayakers & paddle boarders from the park in the creek; various day run abouts anchored, swimming & laughing; a barking dog - banished to the dinghy; large cruising sailboats rafted for the night; and local residents completing cocktail tours of the creek & pulling up to their docks to BBQ with friends. Considered a “hurricane hole” Harness Creek is well protected & accommodates 2 dozen boats with good holding.

Begin defrosting large, frozen scallops on paper towel (30 mins).

Heat iron frying pan with grape seed oil (or one that takes high heat) & brown sliced red onions until almost crispy.

Sprinkle scallops with a pinch of sugar to help brown. Quickly brown scallops with onions in hot pan (2-3 mins. per side depending on your taste & the size of the scallops). Reduce heat to medium. Drizzle with fig balsamic vinegar to finish (or other thick, flavored vinegar or drizzle) & reduce vinegar a tad without overcooking the scallops (about 1 min.). 

Serve with salad, rice pilaf & a nice sauvignon blanc. J