Let me say this…….we LOVE scallops. Recently we found out that we/I had been overcooking them. That is, until we had them cooked properly. What a treat to have them cooked to perfection. I was cooking the love right out of them.
One of our local grocers had them on sale so I decided to try my hand at them again. Once cleaned and prepped it took seconds to turn those little pearls into tasty morsels. Moist, translucent, centers with a seared crust on the outside.
I made a caesar salad and served them on top. I ate every mouthful with a renewed feeling of accomplishment and joy. In my opinion there is no other way to cook them and I will forever continue to use this method.
They would also be nice served over wild rice or pilaf. Certainly, they are good on their own as well.
When you try this one, let me know your thoughts. Enjoy!
PAN SEARED SEA SCALLOPS
- Salt and pepper
- 2 T unsalted butter
- 2 T olive oil
- 1/2 to 1/4 lbs of fresh scallops
- Wash the scallops under cold water, make sure you remove the muscle on side of it. It peels off very easily and is very firm to the touch. Not all of them had one present.
- Pat dry and season both sides liberally with salt and pepper.
- In a heavy skillet at high heat combine the olive oil and the butter making sure the butter is melted.
- Add your scallops to the pan, making sure you do not overcrowd them or they will not brown but steam instead. If they don’t sizzle immediately your pan is not hot enough. *(cast iron works well here)
- Cook for 1 minute and 15 seconds, flip and do the same on the other side.
- Remove to a platter and bring to the table or plate them with a salad or over rice.
Til next time,