Cooking scallops - need tips!

[Ronnie]

I have bought some beautiful scallops and they are far too expensive for me to mess them up. Does anyone have any surefire recipes to cook them? Whenever I have made them in the past they have either been overcooked or undercooked - never just right. I want to make them for Nuro on our next trailer visit so I have to perfect them before then.

Please share your tips.

Thanks!
Ronnie

[jasmine29]

Nobody ever got back to you for this. Hopefully I'm not too late.

If the scallops are really great, they're best prepared simply. They have an abundance of sugars, so if you sear them on a hot pan while leaving their centers rare, it creates the perfect combination of texture and flavor. So I'd heat up a cast-iron pan and sear those suckers for just a couple of minutes on each side. Season with maybe a little salt and fresh-ground pepper, and serve alongside a fresh summer salad.

Another standby recipe I use is a baked scallop pasta dish. I'll take scallops, minced garlic, bread crumbs, olive oil, and whatever else I have on hand (chopped tomatoes, white wine, red pepper flakes, caramelized onions, shrimp.... the options are limitless) and bake them until just cooked through. Then I'll toss the mixture with pasta, season with just a little more olive oil, and serve.... it's a winner every time.

[nimuay]

Ronnie, if you ever get more scallops - dust with flour, sear briefly and remove from the pan. pour in cream or half-and-half, chopped tarragon, thicken with flour, add a touch of lemon juice. Toss the scallops back in to finish cooking (to about medium-rare), and serve with lightly steamed spinach or rice or over pasta.

[Ronnie]

Thanks! That sounds yummy! How long should they sear on each side?

Originally Posted by nimuay

Ronnie, if you ever get more scallops - dust with flour, sear briefly and remove from the pan. pour in cream or half-and-half, chopped tarragon, thicken with flour, add a touch of lemon juice. Toss the scallops back in to finish cooking (to about medium-rare), and serve with lightly steamed spinach or rice or over pasta.

[Ronnie]

Another question - will them get a good sear with the flour on them?

Originally Posted by nimuay

Ronnie, if you ever get more scallops - dust with flour, sear briefly and remove from the pan. pour in cream or half-and-half, chopped tarragon, thicken with flour, add a touch of lemon juice. Toss the scallops back in to finish cooking (to about medium-rare), and serve with lightly steamed spinach or rice or over pasta.

[nimuay]

They will! They turn golden brown, but the flour keeps some of the juice for itself, and that helps the browning.