Wednesday, June 14, 2017


There are two kinds of scallops, sea and bay scallops. These are large east coast sea scallops. Make sure they are very fresh. They should smell like the sea or almost sweet.
They cook very quickly and the secret to browning is to dry them off with paper towels and do not turn them until they are brown.

10 sea scallops
1 T unsalted butter
1 T extra-light olive oil or avocado oil
½ cup dry Italian vermouth
Juice of ½ lemon
Sea salt and freshly ground black pepper
2 T unsalted butter

Rinse scallops under cold water and place on a double layer of paper towels.
Pat completely dry.

Have the butter and oil ready to add to a skillet.
Put the rest of the ingredients into little bowls, ready to add to the skillet.

Season scallops with salt and pepper on both sides.

In a large skillet, heat the butter and oil over medium-high heat.
Add the scallops in a single layer, not touching each other.
Brown on one side for about 2 to 3 minutes. 
Do move scallops until they are brown, you can peek under one to see.

Turn scallops over with tongs and brown on the other side.

Remove scallops to a plate and set aside.

Lower heat in skillet to medium-low.
Add the vermouth and lemon juice.
Season to taste with salt and pepper.
Cook for a minute or two, stirring with a wooden spoon.
Add the two tablespoons of butter, then return the scallops to the pan and cook another few seconds to warm scallops. Do not overcook.

Serve with pan sauce over scallops.

Suggestion: Serve with a green vegetable and risotto.

Serves 2

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