Scallops

This is a recipe from a cooking class I took. I made them as a late Valentines Day dinner for Ben, and he and Elliot both loved them. Be prepared to shell out a small fortune for the scallops, but they are worth it for a special occasion.  The recipe is surprisingly simple and comes together very quickly. 



Pan Seared/Sauteed Sea Scallops

1.5 lbs dry sea scallops
2-3 Tbs olive oil
salt and pepper to taste

2-3 Tbs butter
2-3 Tbs flat leaf parsley
1-2 cloves garlic, pasted


Dry off scallops with paper towels

Heat heavy saute pan over moderate high heat for several minutes.  Add oil, swirl and continue to heat until oil begins to smoke.  Season scallops only when ready to saute. 

Add a few scallops, about 3, and let them sit in place.  Slowly add one scallop at a time ensuring you don't overcrowd the pan nor cool down the pan by adding too many at once.  Maintain a high heat.

Saute for about 1.5 - 2.5 minutes on first side until nicely browned.  Turn each scallop individually and slowly, again not to cool off the pan too much.

Once second side is nicely browned and center appears opaque, remove scallop to a paper toweled plate and reserve.

Continue with same procedure for remaining scallops if needed.

After sauteing all the scallops and while pan is still hot, carefully tip out the oil in the pan and discard.  Wipe out pan with paper towel and return pan to heat.  Toss butter into pan and shake pan to swirl butter.  When butter is foaming, add in parsley and garlic and continue to swirl.

Return scallops to the pan to warm and coat them with parsley, garlic butter sauce.

Plate about 4 scallops and nap them with the butter sauce for a main course.


Notes:
Buy only "Dry" scallops to prepare this dish.  "Dry" is the scallop in its' own juices with no additives.  The sign will usually say "dry" and it will be reflected quite well in its' price.
Wet scallops are those with water and sodium tripolyphosphates added to increase shelf life and retain moisture.  They will appear to be in a soupy looking liquid.  They will never really brown well due to liquid being released during cooking thereby steaming, not sauteing the scallops, not to mention the off taste.

When preparing a large number of scallops, attempt to use two saute pans.

Maintaining high heat in the pan is important.  Use your largest burner on the stove and thick/heavy bottomed pan.

When making the butter sauce, heat the butter to the state where it becomes brown, not black (which is too far)


From Foxfire class "Summer Saute"
Recipe adapted from one in "Cooks Illustrated" and from one by James Peterson in "Cooking".