Sautéed Scallops
Missy Tippens
I found some amazing wild caught colossal scallops at the grocery store last week. And I splurged. These beautiful things almost covered my palm.
Remove the small half-moon shaped muscle on the side of each scallop (that's what makes them end up looking a little flat on one side). Then rinse and pat them dry on paper towels. Make sure they're nice and dry so they'll get a good sear.
Set a skillet on medium-high to high heat and add:
2 tsp butter
2 tsp extra virgin olive oil
Sprinkle the scallops with kosher salt and pepper. Place in the smoking hot (literally!) skillet.
For these large scallops, cook about 2 minutes and then flip. Cook another 2 minutes or until as done as you like. You want that gorgeous caramelization but don't want them overcooked in the middle.
Since the scallops cook so quickly, you'll want some quick side dishes.
Frozen green beans that you can steam in the bag with butter added on top.
Sweet potatoes cooked in the microwave for about 5-7 minutes. Split, and add butter and brown sugar. I actually use the Splenda Brown and really like it.
Yum. Now I'm hungry for scallops again! I may have to buy them again next week. :)
Okay, I'll pass on the scallops but those beans! I've practically been living on garden fresh yellow beans...lightly steamed, not so lightly dabbed with butter :-) Oh my goodness -- nothing tastes better than fresh!
ReplyDeleteIt's impossible to lightly dab with butter. ;)
DeleteAgreed. Butter just makes life better.
DeleteI love scallops and those look delicious, Missy. I don't think I've ever seen them so large. I also like to add a little white wine in when I'm cooking them. It adds some flavor that I just adore.
ReplyDeleteSounds good, Mary! The flavors would go well together.
DeleteMmmmm, I love scallops! But I don't think I'm very good at cooking them. I've tried a few times and I think they're one of those dishes you have to watch carefully... or they turn into little erasers. :P I might try again with a bigger size!
ReplyDelete