Thursday, November 8, 2007

Seared Scallops & Rice

Once again, it's Culinary Delight Thursday, and today's selection is so incredibly easy & absolutely delicious, you'll want to eat it every night :-)

Unfortunately, the cost of fresh seafood these days may warrant this being a "Special Occasion only" dish, or if you're like my dear friend,
Katie, you'll have to pass all together, due to a seafood allergy! But with that in mind, here you go:

Seared Scallops
Serves 4 (or 2 very hungry people!)


1 to 1 1/4 pounds sea scallops (approximately 16)
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
1 clove garlic, minced
Splash of white wine
Splash of lemon juice
cooked rice

Rinse scallops with cold water and thoroughly pat dry. Note: if the market has not removed the small side muscle, be sure to do so before proceeding, as this part of the scallop is very tough.

Add the butter and oil to a 12 to 14 inch cast-iron pan on high heat. Salt and pepper the scallops. Once the butter/oil begins to smoke, gently add the scallops, making sure they aren't touching each other.

Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Make sure not to overcook, as they can get rubbery very quickly.

Remove scallops from the pan. Add garlic, wine & lemon juice to pan, and bring to a boil, stirring frequently. When about half of the liquid is evaporated, remove from heat. Drizzle sauce over scallops and serve immediately over cooked rice.

Enjoy, friends~


Anonymous said...

that's for two people? More like a single serving for me..but I'm always hungry!


Kristin said...

believe me, when it said serves 4, I laughed!!