 |
| Elegance with Few Ingredients |
Recipe by Robin
Back in the days when I first left my birthplace in New
England, my parents would ask me what I wanted to eat when I visited from
California. My dad’s scallops were always high on my list. He’d pan-fry the
scallops, crumble Royal Lunch milk crackers over them after plating, then top off
with butter sauce. Since original Royal Lunch crackers have been replaced with
an odd and expensive substitute, and fresh scallops aren’t too available here,
I’d never tried to duplicate his recipe. Until inspired by some
scrumptious-looking sea scallops I saw at Costco recently while shopping for
chicken. Seafood night!
 |
| Sizzlin' Scallops |
Two keys to successful seared scallops: First, dry the
scallops off with a paper towel immediately before placing in the skillet to
sear. Second, do NOT, whatever you do, move the scallops once you’ve set them
in the skillet to sear. It’s best to have a plan for positioning the scallops
in the skillet, so you can flip them in the same order they entered the pan.
It’s easiest to make a circle around the edge of the pan, starting at the
bottom, closest to you. Fill in the center in a similar circle. When flippin’
time comes, follow the same pattern and all the scallops will be equally
cooked.
One final note: this recipe is for large sea scallops, about
12 scallops per pound. I don’t recommend it for the smaller bay scallops. Also,
the serving portions are not dainty
restaurant size—I’m always disappointed to receive only 3 scallops for a
premium price. If we’re indulging in scallops, let’s go all the way, and serve
ourselves 4 – 6 of them. Enjoy!
 |
| Try 'em on a Bed of Steamed Spinach |
2 – 3 generous servings
1 lb. fresh sea scallops, about 12
1/3 cup panko crumbs
1 tbsp. butter
1 tbsp. olive oil
1 tsp. butter
1½ tbsp. champagne vinegar
1 tbsp. water
1 heaping tsp. fresh thyme leaves
In a medium, heavy bottom skillet over medium high heat,
toast the panko crumbs, stirring frequently, until they are evenly golden
brown. Remove to room temperature plate or bowl.
Wipe out the skillet. Add butter and olive oil to skillet,
and place over medium high heat, watching carefully as butter melts. Meanwhile,
dry off the scallops with a paper towel. This drying is essential to getting a
good sear.
 |
| The Way We Like 'Em |
Set the timer for 2 minutes. Keep steady watch to avoid
burning (lower heat just slightly if needed). Scallops should sizzle quite a
bit. At the end of 2 minutes, inspect the scallops without moving them. Look
for slight browning on bottom edge, and a bit of shrinkage in size. Usually
another minute makes for a better sear, so time that if they still look plump.
Flip the scallops in the order you put them in the pan,
using tongs. Set the timer again for 2 minutes. Don’t move the scallops until
the end of that time. Meanwhile, warm up a serving plate in the microwave for a
minute or two.
Remove skillet from heat. Remove scallops from skillet with
tongs, and arrange on serving plate. Keep warm.
To make champagne vinegar sauce: Put the same skillet on the
stove over low heat. Immediately add 1 tsp. butter and stir around till melted,
stirring up browned bits. Add champagne vinegar and water. Stir and deglaze the
pan for a minute or so, incorporating more browned bits. Stir in thyme leaves
for several seconds till slightly wilted. Remove from heat.
To serve: Sprinkle toasted panko crumbs over scallops. Top
with champagne vinegar sauce. Serve immediately.
 |
| Begin with Butter and Olive Oil |
 |
| Flip when Slightly Brown on Bottom |
 |
| Exquisitely Seared |
 |
| Sprinkle on Toasted Panko Crumbs |
 |
| Top with Glorious Champagne Vinegar Sauce |
 |
| Leftovers Won't Last Long |
No comments:
Post a Comment