Seared scallops and crusted sea scallops BY JANEEN SARLIN
Crusted sea scallops BY JANEEN SARLIN
Seared scallops with sauce BY JANEEN SARLIN
Of all the shellfish, scallops are my favorite. Why you ask? Number one, because they only take two to three minutes to cook, scallops are the best “fast food.”
Number two, because of their sweet mild flavor, scallops work with a myriad of sauces, from lemon juice and olive oil, spicy Cajun, to rich and creamy Veloute sauce. Number three, because they are so versatile, scallops can be eaten raw as in ceviche, pan seared, grilled, baked, or poached.
When buying scallops, smell them at the market, they should have a sweet mild fresh odor with a fresh moist sheen. Refrigerate them in a leak proof plastic bag set in a bowl of ice. All fresh scallops should look pale beige to creamy pink. If scallops are stark white, it means they have been soaked in water to increase their weight. Cook them within one day.
Before cooking, remove the small tough muscle on the side of every scallop. Rinse the scallops in cold running water and drain. Keep scallops refrigerated until the moment of cooking. Then proceed according to one of the following recipes. Bon appetit!
Seared Scallops(Serves 4)1 pound medium size sea scallops
About 1 1/2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
For the sauce:
1 tablespoon mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce or more to taste
1 tablespoon avocado oil
Splash Tabasco sauce
About 2 scallions, choppedTo prepare:Remove small tendon on the side of the scallops and discard. Rinse scallops under cold running water, drain, and pat dry with paper towels and refrigerate until cooking time.
In a small bowl whisk together the mayonnaise, lemon juice, Worcestershire sauce, oil and Tabasco sauce, taste and adjust the seasonings. Add scallions, transfer to a serving bowl and set aside.
In a heavy skillet over high heat, coat the bottom with oil. Sprinkle scallops with salt and pepper and place them in the hot skillet. Do not crowd them, better to cook in batches.
Sear until the scallops are brown on both sides, about one to one and one-half minutes. Transfer the scallops to warm dinner plates, add about a tablespoon of sauce and serve at once. Pass remaining sauce at the table.Bay Scallops Vinaigrette(Serves 4) 1 pound bay scallops, rinsed and small muscle removed
1/3 cup dry vermouth
1/4 cup water
1 shallot, minced
1 sprig thyme
For the Vinaigrette:
2 teaspoon Dijon-style Mustard (preferably hot mustard)
1 tablespoon red wine vinegar (aged in oak)
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
Pinch of sea salt to taste
1 large shallot, finely minced
Chopped flat leaf parsley for garnish
Boston or Bibb lettuce leaves for serving
To prepare:In a non-reactive stainless steel skillet over high heat, add vermouth, water, bay leaf, thyme, and shallots, bring to a boil, simmer two minutes. Add scallops, shaking the pan constantly, cook them until they are opaque, about 2 minutes. Drain well, transfer to a side dish, and cover.
In a small bowl, whisk mustard and vinegar together until blended, slowly add oil in a steady stream and whisk until blended. Add salt, pepper and shallots, taste and adjust the seasonings. Add the cooking juices collected around the scallops to the sauce and whisk until blended.
Arrange lettuce leaves on 4 salad plates; divide scallops among the plates and spoon dressing over the scallops. Serve at room temperature for the best flavor. Sprinkle parsley on top for garnish and serve with toasted brioche as a first course.Crusted Sea Scallops(Serves 4)16 to 20 giant sea scallops, tough muscle removed
4 tablespoons unsalted butter, melted (or half butter and half coconut oil)
2 cloves garlic, minced
2 large shallots, minced
2 pinches freshly grated nutmeg
Sea salt and freshly ground black pepper to taste
About 1/2 cup panko or plain dry bread crumbs
1/2 cup finely shredded unsweetened organic coconut
About 1 tablespoon extra virgin olive oil
About 1/4 cup chopped fresh flat-leaf parsley
Lemon or lime wedges for garnishTo prepare:Preheat oven to 425 degrees F.
Remove tough muscle on the side of the scallops, rinse under cold running water, drain well, and pat dry with paper towels.
Meanwhile, in a shallow bowl, add butter (and oil if using) add garlic, shallots, nutmeg, salt, and pepper, mix well until combined. Roll scallops in the mixture and arrange in a single layer in a heavy baking dish.
Mix panko with parsley and coconut. Toss with a few drops of olive oil, and then spoon on top of each scallop. Drizzle olive oil on top.
Place in the oven and bake until the topping is browned and scallops are done according to personal preference, about 5 to 10 minutes. Check after six minute for doneness. The center can be rare (looks translucent.)
Transfer to warm dinner plates, sprinkle with parsley and garnish with lemon wedges.
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