Tuesday, September 19, 2017

Easy Seared Scallops

Scallops intimidate a lot of people, but they're really very easy to make, and once you master cooking them, you can make a ton of easy but impressive dishes!

The main problem, in our opinion, with scallops is that they're so expensive and they really don't keep long - you need to find them on sale and then cook and eat them basically that day to really enjoy then.

Luckily, our local Sprouts Farmers Market had scallops on sale a couple of weeks ago, and we snatched up a pound for dinner.

Actually, let's backtrack for a minute.

Aiya is a picky eater, and neither of us are, so we're always on a quest to find new stuff she'll eat. She LOVES fish, so while we were picking out salmon one day, and she said "what's a scallop?" I (Amber) was all about it. Since scallops were like $19/lb that day, and we're not millionaires, I asked the guy at Sprouts for 3 scallops. Not 3 pounds.

Three. Scallops.

I made one with salmon for each of us and Aiya went crazy over them. So when they went on sale, I knew we had to get some more.

There are a ton of ways to make scallops, but ours are easy, quick, and don't take any special equipment or skills except being able to leave them alone while they sear!

Easy Seared Scallops
loosely adapted from Alton Brown

1lb scallops
1 tablespoon butter or clarified butter
1 teaspoon olive oil
Kosher salt*
black pepper

1. If any of your scallops have small side muscles still attached, remove them (none of mine did either time I bought them from Sprouts)

2. Pat the scallops dry with paper towels. You want them to be matte looking on top and bottom.

3. Get your pan hot. I mean really hot. Add butter and olive oil - you want to add both so that it gets hot but doesn't burn.

4. Sprinkle scallops with salt and pepper, then add to the skillet in batches, making sure they aren't touching each other, which will keep them from searing and make them just steam.

5. Cook for about 1-2 minutes on each side and most importantly, don't. touch. them. until you flip them.

6. Serve immediately.

We like a little less of a crust, but you could do them in a cast iron skillet for a thicker crust, wrap them in bacon, put them on pasta - once you've got the basic recipe down, the possibilities are endless!

We served these with fresh green beans that we steamed and then sauteed with garlic, bacon, and crushed red pepper, with a little butter sauce, and they were amazing!

Looking for the perfect wine for scallops? Check out our recommendation here!

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