Seared Bay Scallops
Anyone who reads this who knows me personally knows that I have an immense fear of preparing sea food. Sea food is delicate, easy to over-cook, and expensive. Therefore, I have set it on a pedestal in my mind where it is inaccessible, complicated, and for the elite chef only. I am slowly conquering this fear of sea food! Scallops, one of my favorite foods from the sea, were on sale at my local whole foods last week. So, with endless time and a half-price discount, I decided to tackle those.
What you need:
2 Tablespoons of butter, divided
2 Tablespoons of Olive oil, divided
2 Cloves of Garlic, minced
3/4lbs of Bay Scallops
Salt and Pepper
Fresh Basil for garnish
1) Melt half of the butter and oil in a large skillet over medium-high heat. While this is happening, season the scallops well with salt and pepper.
2) Add half of the garlic to the pan, stir and let cook for about 30 seconds.
3) Add about half of your scallops to the pan. Quickly shake your pan back and forth as if you are making popcorn on the stove. Most people let scallops sit and sear, but these little ones like to stick to the pan, so keep them moving.
4) After 2-3 minutes, remove your batch of scallops to a plate and repeat steps 1-3. If your scallops will need to be done in more than two batches, just adjust quantities of butter and oil. I also recommend covering the plate they rest on with foil. This is best served with rice pilaf and a nice helping of fresh basil on top.
2 Tablespoons of butter, divided
2 Tablespoons of Olive oil, divided
2 Cloves of Garlic, minced
3/4lbs of Bay Scallops
Salt and Pepper
Fresh Basil for garnish
1) Melt half of the butter and oil in a large skillet over medium-high heat. While this is happening, season the scallops well with salt and pepper.
2) Add half of the garlic to the pan, stir and let cook for about 30 seconds.
3) Add about half of your scallops to the pan. Quickly shake your pan back and forth as if you are making popcorn on the stove. Most people let scallops sit and sear, but these little ones like to stick to the pan, so keep them moving.
4) After 2-3 minutes, remove your batch of scallops to a plate and repeat steps 1-3. If your scallops will need to be done in more than two batches, just adjust quantities of butter and oil. I also recommend covering the plate they rest on with foil. This is best served with rice pilaf and a nice helping of fresh basil on top.
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