I am not much of a seafood kind of gal. I like shrimp cocktail, salmon patties during lent, and the occasional crab cake. The scallop is a recent addition to this short list. A summer or two ago Babe and I made some scallops on the grill with mushrooms and avocado and yum yum yum. I can see why some don’t like them because of the texture but I move right past that and suck up the butter that’s usually drizzled over them!
Pan-Seared Sea Scallops
- 3 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 20–24 sea scallops, rinsed and patted dry, slimy white stuff peeled off with fingers, salted and peppered
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- juice from 1/2 lemon
In a large skillet over medium-high heat add 1 tablespoon of butter and the oil.
When the pan is hot add as many of the scallops as possible without crowding and cook for 2ish minutes per side. Be careful when you flip them that you get the whole scallop or else they will fall apart. Repeat until all the scallops are cooked.
Lower the heat to medium, melt the rest of the butter, add the garlic, and cook for 30 seconds — be careful not to let the garlic burn. (Reminder that I use jar garlic so I have no idea if this step works the same way or not?)
Add wine and lemon juice, cranking the heat to high. Scrape the fish bits as the liquid boils down. Watch the sauce like a hungry hawk, be careful not to let it boil to nothing. When it looks kind of syrupy, remove the pan from the heat and drizzle the sauce over the cooked scallops. Save some if you decide to serve it with the corn-bacon hash… which I did and encourage!
- 1 strip of bacon (I used 4 or 5, I really like bacon!)
- 1 minced shallot (yay, I used my first shallot!)
- kernels from 4 ears of corn (I used 5 because that’s how many came in the bundle)
- 5 or 6 chopped basil leaves (I didn’t include this, lazy)
- salt & pepper
Cook bacon in a large skillet until crispy. Remove bacon, chop into pieces and place into bowl. Blot the pan with a paper towel to remove the bulk of the grease.
Add 1 minced shallot to the bacon fat and stir until soft.
Add the kernels and cook for 2ish minutes.
Remove to the bowl.
Add the basil, salt and pepper. Also add the sauce from the scallops if you have it! (This really made a difference I think!) Toss and serve!