I love scallops, while there are several recipes for them, I am a purist – seared in a good hot pan, deglaze with lemon and white wine, served over rice. I like to add some peas to the rice, their sweetness compliments the sweet scallops and bring a freshness.
I had two servings of scallops and did them the same way both times. Sure you can bake them with panko and butter, but faster for one just to pan sear them, and I love the good natural crustiness and creamy center from a pan sear.
With this to look forward to breakfast was simple Granola
The key to a good sear on scallops is to get them dry, dry, dry on the outside. I thawed them overnight, then let them come to room temperature on a kitchen towel. Then onto a paper towel to get any remaining moisture.
Dust them lightly with lemon zest. We will deglaze with the lemon juice once the scallops are seared. Partially thaw some Baked Rice. Heat oil in the pan until nearly smoking, you want the pan HOT. Gently place the scallops into the hot pan and do not move them. They only take a few minutes to develop that beautiful golden sear. Sear well on both sides and remove. Reduce heat and squeeze 1/2 lemon into the pan, and either a tablespoon of white wine or chicken stock. Scrape up the fond (the little browned bits) from the pan, add the serving of rice and a handful of frozen peas right from the freezer. Heat the rice and peas through letting the rice soak up the sauce. Sprinkle in some dried basil. Top with fresh parsley, basil or celery leaves.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
Pingback: Scallops – Real Food Real Cheap