Wednesday, July 31, 2013

Seared Scallops

There is nothing like a perfectly fresh, seared scallop where the natural sweetness of the meat shines through.  The trick is to start with a really fresh, dry scallop that has not been soaked in a STP solution.  The second trick is to treat it very simply - season with salt and pepper and sear in a little olive oil that has been flavored by slowing cooking garlic in it.  Cook them in hot oil and wait until the first side is golden brown before flipping them to sear on the other side.  A quick drizzle of fresh lemon juice before biting into them completes the preparation.  Yum!

I served these over a bed of garlic sauteed spinach and with a side of sauteed squash.



Seared Scallops
Makes 2 servings

3/4 - 1 pound sea scallops
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, peeled and split in half
Lemon wedges for serving

In a skillet over medium-low heat, warm the olive oil with the garlic pieces, stirring occasionally until the garlic is golden brown on all sides.  Meanwhile, pat the scallops dry with paper towels.  Remove and discard the garlic from the hot oil in the pan, leaving the garlic flavored oil in the pan.  Raise the heat in the skillet to medium-high.  Sprinkle the scallops on both sides with salt and pepper to taste.  When the oil is shimmering, but not smoking, gently place the scallops in the hot pan.  Allow to cook for 3-4 minutes untouched until they are golden brown and do not stick to the skillet.  Flip scallops over and cook for another 2-3 minutes until browned.

Squeeze fresh lemon juice over top.


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