This recipe unveils the secret to creating perfectly cooked scallops with minimal effort – sear them in a hot pan, remove, create a delicious sauce, and then reintroduce the scallops to the pan just long enough to heat through and coat them in the sauce. The result is a mouthwatering seafood dish that boasts tender scallops with a delightful glaze.
While the recipe focuses on scallops, it also offers a range of seafood options to cater to different tastes and preferences. Whether you prefer shrimp, squid, thick white fish fillets, salmon, halibut, monkfish, swordfish, or tuna steaks, this versatile recipe allows you to tailor it to your liking.
In just 15 minutes or less, you can create a restaurant-quality dish in the comfort of your home kitchen. The simple steps and variety of options make this recipe suitable for both weeknight dinners and special occasions.
So, let’s embark on a culinary journey of seared scallops and explore the delectable variations that promise to elevate your dining experience. Whether you opt for a classic preparation or one of the enticing variations, this recipe is sure to become a favorite in your seafood repertoire.
MAKES: 4 servings
TIME: 15 minutes, more or less
INGREDIENTS:
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- About 11/2 pounds scallops, preferably sea or bay
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 1 tablespoon chopped fresh chives
INSTRUCTIONS:
- Heat a large skillet over medium-high heat for 3 or 4 minutes. Add the butter and olive oil, followed by the minced garlic 30 seconds later. If the scallops are large, cook them a few at a time, turning as they brown for about 2 minutes per side. For smaller scallops, adjust the cooking time accordingly, aiming for slightly less or more time depending on their size. As they cook, sprinkle the scallops with salt and pepper.
- Transfer the cooked scallops to a bowl as they finish. Pour the lemon juice into the pan, scraping to remove any brown bits. Cook until the liquid reduces to a glaze, which should take about 1 to 2 minutes.
- Return the scallops to the skillet, along with the chopped chives, and stir gently to coat them with the sauce and heat them through for about 1 to 2 minutes.
- Serve the seared scallops immediately, savoring the tender texture and flavorful glaze.
VARIATIONS:
Butter-Poached Scallops: Poach the scallops in all butter over medium heat without browning them. Cook both sides until opaque, which should take about 5 to 8 minutes depending on their size. Add minced fresh tarragon leaves or dried tarragon, omit the chives, and garnish with chopped fresh chervil, tarragon, or parsley leaves.
Seared Scallops with Cherry Tomatoes: Skip the lemon juice and add halved cherry tomatoes to the pan, cooking them until they slightly wrinkle and release their juice. Garnish with chives or chopped fresh basil or mint leaves.
Seared Scallops with Ginger: Use peanut or neutral oil, and add minced or grated fresh ginger with the garlic. Cook the scallops with chopped scallions and substitute lemon juice with a mixture of soy sauce, dry sherry or white wine, and water or stock. Finish with minced scallion and adjust seasoning as needed.
Seared Scallops with White Wine: After transferring the cooked scallops to a warm platter, turn the heat to high, and add dry white wine to the pan. Reduce it until syrupy and thick. Pour the reduced wine over the scallops, garnish, and serve.
Seared Coconut Curry Scallops: Use all butter or substitute neutral oil. As the scallops sear, sprinkle them with curry powder. Stir in more curry before adding lemon juice and include coconut milk. Garnish with chopped fresh cilantro or toasted coconut.
Sesame-Crusted Seared Scallops: Substitute neutral oil for olive oil and omit the lemon juice. Coat both flat sides of the scallops in sesame seeds before cooking. Add soy sauce and water to the pan and reduce it to a glaze. Garnish with chopped scallions.
