Friday, May 21, 2010
Pan Seared Sea Scallops
My mom prefers a nice dinner at home to a crowded restaurant on Mother's Day. The crowds, the limited menus, the stress, and the high prices are enough to keep anyone out of a restaurant on any holiday.
I did some research on recipes and finally decided to adapt this recipe from use real butter.
I was nervous, but it went well. The only downside was that I was cooking for four and the scallops cooled off before I could serve them. I think this meal is best served hot from the pan as a meal for two, or you could cover the scallops with foil to keep them warm prior to serving.
I started by seasoning my scallops with kosher salt and fresh cracked black pepper. I dropped the scallops into a heated pan with some olive oil. Use a stainless steel pan, if possible. You won't get that delicious brown crust with Teflon coating.
salt and pepper
fresh chives or parsley for garnish
Season the scallops with kosher salt and freshly cracked black pepper. Preheat the olive oil in a wide, stainless steel skillet to medium-high.
Carefully place the scallops in the hot skillet. Do not crowd the pan. Don't place them closer than 1" apart. We're searing, not steaming.
Let the scallops cook for 2-3 minutes on the first side. They are ready to flip when you can easily work them away from the pan. You don't want to tear them to shreds when you flip them.
Cook the scallops for 1 minute on the second side. Remove from heat immediately and place scallops on a plate.
Drop the butter into the hot pan. Reduce heat to medium and melt butter. Add garlic to the pan and saute for 30 seconds. Deglaze the pan with the wine. Use a whisk to scrape off bits at the bottom of the pan. Cook sauce for 3 minutes, then pour over scallops, garnish with herbs, and serve immediately.