Sunday, November 8, 2009

Pan Seared Scallops

Pan Seared ScallopsScallops are a real treat when you can get them fresh and dry packed at your local fish monger. Even better, if you ever see them still in the shell you can't pass them up. Sea scallops packed in water or frozen lose a lot of their flavour and will be hard to cook and keep their shape. The greatest challenge with a beautiful sea scallop is not messing them up. Fresh out of the ocean they are a treat right out of the shell! Keeping it simple and cooking them right is the key. This recipe adds a little salt and tart flavour with the topping to play off the wonderful sweetness of the scallop!

The Recipe: Pan Seared Sea Scallops with a warm Parsley Lemon Butter
Serves 2, prep time 5 minutes, cook time 10 minutes.
8 fresh dry packed sea scallops
1 tbsp coconut oil
1 tbsp butter

Parsley Lemon Butter:
1 shallot finely diced
1 clove garlic finely minced
Rind of 1 lemon
Juice of one lemon
1/4 cup fresh chopped parsley
2 tbsp butter
Pinch of sea salt
Pinch of fresh ground pepper

In a small pan sauté the shallots and garlic in 1/2 tbsp of butter over medium heat for about 5 minutes, careful not to burn the shallots and garlic.

Add sea salt, pepper, lemon juice, lemon rind and continue reducing for another minute.

Remove from heat and stir in remaining butter until melted.

Add parsley and set aside in the pan.

Place the uncooked scallops on a folded paper towel to absorb any moisture they may have. The dryer the scallop the better it will sear.

Heat your heaviest skillet over high heat for about 5 minutes until very hot. The pan will probably start to smoke. Add the coconut oil then the butter, they will probably also start smoking immediately.

Add the scallops and sear for about 1 minute then flip. Sear for another minute and remove. The scallops should be slightly brown on each side.

Place the scallops on a paper towel before putting them on your plate (the paper towel will absorb any grease on them).

Top each scallop with a small amount of the parsley lemon butter and enjoy!


Related Recipes
Seared TunaRecipe: Pan Seared Tuna
The key to tuna is cooking it properly, really hot and not too long! The roasted pepper sauce is a beautiful and simple addition to the tuna steak.
Recipe: Crusted Halibut with Basmati Rice
Halibut is beautiful white fish that tastes great and extremely healthy.


5 comments:

reanaclaire said...

wow..i love scallops but over here, they are pretty expensive!

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