More Winter Citrus: Meyer Lemon Pasta with Seared Scallops

A craving hit about 4pm. There was no way around it. I needed Meyer lemons, and nothing else would do. They'd be perfect in Amanda Hesser's recipe for creamy lemon pasta with arugula. Imagine my delight when the first display in Whole Foods was a basket full of lemons and a big sign—Meyer lemons on sale! I happily snagged two...or so I thought.

In the grocery store, I often give myself permission to alter recipes beyond recognition. Creme fraiche is three dollars and packed with fat—no problem, I'll use Fage yogurt! Real parmesan and arugula beyond my budget? (And I often feel like cooked arugula is a touch too bitter.) No worries, we have other hard cheese and vegetables at home. This continues until I have pretty much nothing a recipe calls for, except those precious Meyer lemons.

People who don't live in New York may not have to wait in line 20 minutes to buy groceries. But that is not a rare occurence here, and I guess I'm getting used to it. The line at Trader Joe's snakes around the entire store, and Whole Foods is a madhouse at prime hours. We have tiny refrigerators. We shop daily. So we wait in line with everyone else. When I finally reached the checkout counter, there was no turning back.


To my dismay, it turned out some of the lemons nested in that display, despite any signage to the contrary, were NOT Meyer lemons at all. I was heartbroken. I should have looked closer when I grabbed them. But with one tiny Meyer lemon, and one boring Eureka lemon, I had to soldier onward.

What I'm saying is this: this slightly disappointing meal was not Amanda Hesser's fault. You should probably try her recipe, not mine. And you should check your lemons carefully before you wait in line.

The sauce wasn't quite creamy or lemony enough. The peas and scallops didn't really integrate together, and though each element was nice enough, it just didn't cohere. But there is potential in this one, it's worth trying another variation. A little salty proscuitto would certainly help. Or follow the recipe exactly for once.


Meyer Lemon Pasta with Seared Scallops
Adapted from Amanda Hesser

1 pound angel hair pasta
4 scallops per person
1/2 cup grated hard cheese + additional for serving
2 Meyer Lemons (I only had one, but you really should use 2)
1 cup frozen peas, thawed according to package directions.
3 slices proscuitto, in 1 inch pieces (recommended)
1/2 cup greek yogurt (or creme fraiche)
salt and pepper to taste

Zest the lemons and juice one of them. Bring a large pot of salted water to a boil for pasta and prepare pasta (al dente) according to package directions. Remove small side muscle from scallops and discard. Heat a cast iron pan on high heat with a bit of olive oil. Salt and pepper scallops. Sear scallops to desired doneness (about 2 minutes per side, depending how hot your pan is.) Remove scallops and toss proscuitto strips briefly in hot pan. When pasta is cooked, reserve one cup of the pasta cooking water and drain pasta. Return pasta to cooking pot, add back in pasta water, yogurt, and toss to coat. Add lemon juice, zest, proscuitto strips, cheese, and peas, stirring and tossing to distribute sauce. Add salt and pepper to taste. Serve with scallops on top.

Weekend Loafing: Meyer Lemon Poppyseed Yogurt Cake

I must confess, I have a weakness for Meyer lemons. The floral scent! The sweet juice! I nearly squealed when I spotted them at Whole Foods on Saturday.

I really try to buy only local produce, but I simply cannot resist these, even if they come from whatever faraway place (must be paradise.) I love them squeezed into salad dressing instead of vinegar, I love them mixed with fish or shrimp and avocados, I love them in a glass with seltzer, and pretty much any way they can be eaten/smelled/enjoyed. When it's winter (which it is becoming, fast) you just need a little citrus pick-me-up.

Since I spotted cheap poppyseeds in bulk at an Indian grocery this morning, I knew that the second half of my prized Meyer lemon would have to appear in dessert. (The first half did its duty in arugula salad.) This delicately lemony loaf cake would also be a treat with raspberries (or raspberry sauce) on top, if you happen to have any in your freezer. Don't skip the glaze, though, it gives an essential infusion of citrusy brightness. If you have extra lemons you could make the glaze all-lemon. I didn't, so the glaze was a three citrus mix.

If you are a tea-taker, or a cake-for-brunch eater, this loaf would work for that, too.


Meyer Lemon Poppyseed Loaf
Adapted from Ina Garten and Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
one small container Fage Greek yogurt (I used nonfat)
3/4 cup + 1 1/2 tablespoons sugar, divided
3 extra-large eggs
2 teaspoons grated citrus zest (I used Meyer lemon and clementine)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 T poppyseeds
1/3 cup + 1 tablespoon freshly squeezed citrus juice (I used a mix of Meyer lemon, clementine, and lime juice)

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, oil, lemon zest, 1 T lemon juice, and vanilla. Slowly stir the dry ingredients into the wet ingredients, making sure it's all incorporated. Fold in the poppyseeds. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup citrus juice and remaining 1 1/2 tablespoons sugar in a small pan until the sugar dissolves and the mixture begins to thicken slightly. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the glaze over the cake and allow it to soak in. (Deb suggests using a pastry brush works great for this, and making tiny holes with a toothpick to draw the syrup in better). Cool before serving.

Note: I'm sure you could use whole-milk yogurt to great success. But isn't nonfat Greek yogurt miraculous? Such density and richness.