Pan Seared Scallops
Pan seared scallops with a buerre blanc sauce is one of my favorite dishes. You do need a very well ventilated kitchen to pull this one off. Searing the scallops in a cast iron pan that is hot created a lot of smoke and fumes and if you don’t get the smoke out right away the odor of the scallops can linger for days. They smell great when you serve them but not so much the next morning. An alternative is to cook on a flat iron on the BBQ outside.
The second tip to this recipe is what your mother always told you “don’t play with your food”. Place them in the pan and leave them to sear and caramelize before turning. With a hot pan the cooking only takes a few minutes, so have everything else you are going to serve ready before you begin the scallops.
You cook them plain or lightly marinated it’s up to you.
Ingredients for Pan Seared Scallops
For the Marinade:
- ½ cup Olive oil
- 1 Tbs garlic salt
- 2 tsp ground pepper
- 8-10 Sea Scallops per person
Directions for Pan Seared Scallops
Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
Once completely cooked to your preference serve.
Goes great with a Buerre Blanc with chives and a side of flavored rice.
Here are a few items to help make this recipe:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade
This one Scottish Lass that doesn’t do flips for fish. I would have been happy with a hamburger but everyone else seemed to enjoy so reluctantly I’ll give 5 paws.
Ingredients
- ½ cup Olive oil
- 1 Tbs garlic salt
- 2 tsp ground pepper
- 8-10 Sea Scallops per person
Instructions
- Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
- Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
- Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
- Once completely cooked to your preference serve.
- Goes great with a Buerre Blanc with chives and a side of flavored rice.
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