Seared Scallops

Here is a simple entree that can be whipped up in minutes but is nice enough to serve company.  The scallops are seared and served with an herbed butter sauce.  Shrimp can be done in the same way.  For a nice but simple meal add a salad and some Creamy Parmesan Orzo.  Here's a link to Cooking Light's recipe for the Orzo:  http://www.food.com/recipe/creamy-parmesan-orzo-180576. 

Be sure to read through the instructions ahead of time to ensure that you understand the techniques and have everything you need.  Note that 1 pound of scallops will serve 2 or 3 people.


photo from www.finecooking.com



If you feel any grit on the scallops, rinse them under cold water to remove it.  If they still have the tough abductor muscle on them, they should be removed.  (see the picture to the left of the muscle that you'd be pulling off)  Some scallops are sold with it already removed so if you don't see it, you can obviously skip this step.

Dry each scallop well with a paper towel.  They need to be quite dry to get a good sear, otherwise they just steam.

Lightly salt & pepper both sides of each scallop.

Heat a 10-12" fry pan over medium-high heat for a couple of minutes.  Note:  You want to use a stainless steel fry pan, not a non-stick pan.  The stainless steel pan will alow for a sear and for a fond to develop. (Fond is what they call the brown bits that form on the bottom of the pan and the stuff that adds much of the wonderful rich flavors to the sauce.)  Add enough oil to coat the bottom of the pan (vegetable oil, not olive oil - olive oil doesn't do well with the heat we want here).  Remember that we aren't deep frying so don't put a lot of oil in the pan, just coat it well so they don't stick. 

Put some of the scallops in the hot oil but make sure you don't crowd them.  You need some space between each scallop to allow them to sear well.  Let them sear for 3 or 4 minutes, then turn them over to finish on the other side.  You want the scallops to feel almost firm to the touch so cook for 2 or 3 minutes on the second side.  Transfer the scallops to a plate and continue in the same manner with the rest of the scallops, adding more oil to the pan only if needed to keep them from sticking.

Once all of the scallops are done searing, the sauce will be made in the same pan.  Add a good pat of butter (1 tablespoon wouldn't be too much).  When the butter has stopped foaming, add as you like a clove of garlic that has been minced fine and/or a tablespoon of minced onion or shallot.  What you have on hand and feel like adding will be fine.  Saute for a minute or so but don't let them brown too much or the garlic will become bitter.  Add to the pan 1/4 to 1/2 cup of Dry White Wine or Dry Sherry.  Let the liquid disolve all of the fond in the pan while scraping the bottom of the pan with a flat wooden spoon.  Once the liquid and fond have melded together, add a couple of tablesppons of finely chopped fresh herbs (parsely, chives, thyme, oregano -  any or all of these are good).  Reduce the heat to low and let the sauce simmer for a couple of minutes. 


picture from www.finecooking.com

A squeeze of fresh lemon juice and a half teaspoon of lemon zest would be a wonderful, though not necessary, addition at this time.  You can also swirl in another tablespooon of butter at the end if you'd like.  Return to the pan the scallops and any juices that may have escaped them and gently warm them in the sauce.  Taste for needed salt & pepper and serve at once with lemon wedges on the side.