A Moveable Feast: Sea Scallops and Southwest Potatoes
When cooked properly, sea scallops have a wonderful, silky texture, and their mellow taste is enhanced by whatever other flavors you incorporate into the dish. They are among my favorite seafood item when well prepared. That said, I don’t cook them often because I inevitably turn them to little rubber knobs or overwhelm their natural essence with too much spice and seasoning. I’m improving with practice and have learned that three things go into cooking the perfect scallop: clarified butter , a hot pan and quick cook time.
Seared Sea Scallops
(recipe adapted from Annie’s Eats )
8 – 10 large sea scallops
3 – 4 Tbsp. clarified butter
½ c. brown sugar
Salt and pepper
In a small cast iron skillet, heat your clarified butter to medium high heat. While it’s coming to temperature, prepare your scallops. You have to work quickly once you begin cooking them, so it’s important to have them all ready and close at hand. Give the scallops a quick rinse under cold water and pat dry. On a plate, spread your sugar into a relatively flat layer. Sprinkle one side of each scallop with salt and pepper, flip it over and push the other side gently into the sugar.
Cook sugar side down for approximately three minutes, or until a golden brown color appears around the edges. Flip once – I’ve found flipping only once yields the best results – and cook for another one to three minutes. When done, scallops should be fairly firm to the touch, not going gooey in their centers. Be careful though because slight overcooking makes them super rubbery and unpalatable.
Serve immediately while still hot. You can also deglaze your pan a little with white wine and use the remainder of the butter to create a simple sauce.
Southwest potatoes
Since I enjoyed the diver sea scallops at Agave over a bed of perfect grits, I’ve had an affinity for combining scallops cooked at home with a starch. Southwest potatoes whipped nicely with an immersion blender are my current favorite, and they’re so simple.
Cooking Sea Scallops - News
When cooked properly, sea scallops have a wonderful, silky texture, and their mellow taste is enhanced by whatever other flavors you incorporate into the dish. They are among my favorite seafood item when well prepared.
Two or three of the people were people I thought of as really skilled cooks, and we made a terrible mess of the monkfish. But scallops are pretty easy." Having travelled the world to satisfy an adventurous palate, eating ceviche in Ecuador and Peru,
We sell a lot of seafood like our frutti di mare at Toscano with mussels, shrimp, scallops and calamari in a white wine sauce with basil and plum tomatoes. Lucia's is a bit more red sauce-based; there we do a seafood cioppino with a red sauce and
The 2011 edition has more than 2000 recipes, along with 400 new photos and new menus for special occasions — a seven-fish dinner menu for Christmas Eve, for instance, that includes baked sea scallops and vermicelli with clams.
By Special to The Enlarge Peggy Turbett, The A seared scallop tops the Red Curry Fish Stew, served with mussels, shrimp and squid, at Parallax Restaurant and Bar in the Tremont neighborhood of Cleveland.
On the menu: Pan-fried Cajun sea scallops with vodka cream sauce, with light cayenne. #cooking 
Cooking with Sea Scallops. 
RT @: Cooking Seared Sea Scallops, Sun Dried Tomato w/ White Wine and Garlic sauce on top of pasta.
Cooking Seared Sea Scallops, Sun Dried Tomato w/ White Wine and Garlic sauce on top of pasta.
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