This dish comes together in a flash and tastes delicious. I served over brown rice to suck up all the garlic butter goodness.
4 Tbsp. unsalted butter
2 garlic cloves, sliced
1 lb sea scallops
salt & pepper
2 tsp. sherry vinegar or red wine vinegar
2 tbsp minced chives
Melt butter in a large cast iron skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a glass measuring cup or bowl.
Pat scallops dry; season with salt. Heat skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a plates.
Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with chives.
What do you do when you missed a couple tomatoes and they are a little too soft to cut? Make tomato water! This comes from F&W – and it’s a winner. Start your tomato water at least an hour ahead of time. The rest comes together in minutes.
2 – 3 over ripe tomatoes
Salt and pepper
Mint leaves, torn
Place a fine mesh sieve over a bowl. Cut the tomatoes and allow to drain about an hour, pushing down on the several times. Reserve tomato water.
Pat the scallops dry and season with salt and pepper.
Add a little oil to a cast iron skillet over high heat. Cook scallops 1 – 2 min per side until nicely seared.
Place in a shallow bowl, spoon tomato water around and top with mint.
This recipe is from the June Issue of Bon Appetit. It comes together quickly so it’s perfect for a weeknight. I made a few minor changes, the combo of hazelnuts and tarragon is a winner.
1/4 c hazelnuts, toasted and chopped
Salt and pepper
1 lb scallops
1 pint cherry tomatoes
1 shallot, minced
1 TBSP white balsamic vinegar
2 TBSP tarragon, chopped
Salt and pepper the scallops and set aside.
In a large non-stick skillet, heat 1
TBSP of oil over medium high heat, add shallots and tomatoes and cook for 5 minutes. Remove from pan, wipe pan and add the scallops, cooking about 3 minutes per side.
To serve: top tomatoes with scallops and springy with nuts and tarragon.
The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.
8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon
Cook gnocci according to package. Drain and set aside.
In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.
This one was inspired by a recipe in Bon Appetit. I did not have yuzo so I improvised a bit – used lime juice instead and used a little Korean hot chili paste. It was delicious!
1/2 medium daikon, sliced thin on a mandoline
1 TBSP white wine vinegar
1 TBSP lime juice
8 sea scallops
1 TBSP olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 TBSP lemon juice
1 tsp Korean chili paste
1/2 tsp grapefruit zest
1 TBDP grapefruit juice
Toss daikon, vinegar, and lime juice in a medium bowl; season with salt. Set aside.
Combine lemon juice, zest, grapefruit juice and Korean chili paste in bowl. Set aside.
Season scallops with salt. Heat 1 TBSP oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate.
Divide diakon and avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and drizzle with grapefruit juice mixture and oil over, season with salt.
I love scallop ceviche – this one is super easy and tasty. I served it with a salad and some hot bread.
1/2 lb sea scallops
1/2 c lime juice
2 TBSP scallions, chopped
2 TBSP parsley, chopped
1 small tomato, finely chopped
1 clove garlic, finely chopped
1/2 tsp kosher salt
1/2 tsp pepper
dash hot red-pepper sauce
2 tsp espelette pepper
1/8 c olive oil
1 avocado, peeled and cut into thin wedges
Cut the scallops into quarters and place them in a container in which they will just fit comfortably in one layer. Pour the lime juice over the scallops and toss to coat. Refrigerate for 30 minutes to an hour, by which time the citrus juice will have turned the scallops opaque and made them firm.
When the scallops have finished “cooking,” drain them., Combine the remaining ingredients, except the avocado, and pour them over the scallops, tossing gently to mix. Chill for 30 minutes. Garnish with the avocado wedges before serving.
This recipe is adapted from La Cucina Italiana, my favorite Italian Cooking Magazine and a great little iPad app. It comes together in less than an hour and tastes like something from a super fancy italian restaurant. You can easily double it for guests. If you’re not watching your waist you can swap heavy cream with half and half.
1 bunch of very thin asparagus, cut into 1 inch length
1/2 c farro
1/2 lb of scallops
1/4 c half and half
1/2 tsp saffron threads, crushed
1 Tsp butter
2 tsp olive oil
2 TBSP shallots, finely diced
2 TBSP dry white wine
1 1/2 TBSP chopped parsley
Steam asparagus until crisp, about 2 minutes, transfer to an ice bath. Once cooled slice asparagus into 1 inch lengths. Use 1 1/2 c of the water used to steam asparagus, pour into to medium pot and add the farro, cook over medium heat covered until all the water is absorbed, about 20 minutes.
Mix saffron with heavy cream. In a small saucepan, melt butter over medium heat and add shallot, cook for 5 minutes until softened. Add wine and cook until almost evaporated. Add cream, cook 2 minutes whisking constantly. Reduce to a simmer whisking occasionally until thickened and reduced by 1/2, about 5 minutes.
Heat olive oil in a non-stick skillet over medium-high heat. Add scallops, cook 1 minute then turn over. Add farro and asparagus, cook 1 minute more. Add salt, pepper and chopped parsley.
Spoon 1/2 the sauce onto a plate. Spoon scallops and farro onto plate. Serve.