Living in Minnesota makes cooking sea food a bit more challenging. I don’t have as much experience with seafood overall as there is no “sea” for miles! Although we are the home of 10,000 lakes – Scallops are nowhere to be found while fishing! I typically find them at Coborns, which seems to have the freshest seafood in town. I also pick them up from Costco, but the scallops are always frozen or previously frozen. They should smell sweet and suclant, not fishy!
Bill loves these scallops when we eat out – so I thought I would give it a shot and do my best! I chose to do a surf and turf and serve the scallops with a nice tenderloin steak, some heavy creamed corn and a light salad. I was inspired by something I saw on the food channel.
½ pound Sea Scallops, approximately 8
2 Tablespoons Butter
1 Tablespoon Olive Oil
Freshly ground black pepper
Prepare your salad, side dishes and steak. Allow your steak to rest and then cook the scallops…
Remove the small tag (side muscle) from the scallops, rinse with cold water and thoroughly pat dry with paper towels.
Add the butter and oil to a large (12 to 14-inch – so the scallops are not crowded in pan) saute pan on high heat.
Salt and pepper the scallops.
Once the oil and butter begin to smoke, gently add the scallops, making sure they are not touching each other.
Stay near and watch only searing the scallops for 1 1/2 minutes on each side.
They should have a 1/4-inch or so golden crust on each side while still being translucent in the center.
I always know the meal is going to be better when Bill retreats from the cellar with a bottle of his favorite! Verite!
2006 La Muse… Wow!