Thursday, April 20, 2017

Seared Scallops

Seared Scallops are a very quick and easy dinner to prepare.  There are two types of scallops you can purchase at the market.  Wet (soaked) or dry  scallops. This recipe calls for dry scallops.   "Soaked"  scallops have been soaked in a bath of phosphates. Soaked scallops are a bright white in color.    Dry scallops have not been soaked in phosphates.  They are superior in taste and they also caramelize beautifully.

This recipe is from Alton Brown, one of my all-time favorites.    It is an easy and delicious recipe.

Seared Scallops
From Alton Brown

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.



3 comments:

  1. I love scallops and these look perfectly seared, Geraldine.

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  2. Hi Geraldine, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren't time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

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  3. Scallops are delicious, although I've never cooked them. Interesting with the 2 types and I will be checking them out. Thanks!

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