Scallops are on all time favorite at Crest Avenue. Sea scallops. Bay scallops. Either version is a treat. For clarity, sea scallops are are the big boys. They range 10/40 per pound or even bigger and 1½ to 2 inches in diameter. They can be pan seared much like a filet mignon with high heat producing a beautifully light brown outer crust, while leaving the center tender and medium to medium-rare. Bay scallops are among the smallest of the scallops. They range 70/120 per pound, meaning that there would be between 70 and 120 each per pound of scallops. Bay scallops are particularly sweet and delicate. Of the two, sea scallops are better for pan searing, but bay scallops can be prepared the same way. I pan seared bay scallops recently and I'd like to share that with you today.
Start by adding one - two tablespoons olive oil to the pan. I use a dutch oven to cook most everything on the range top. The high sides help to prevent spills and splatters.
Add the oil to a cold pan and let it heat gradually. Medium high heat is good for this recipe.
Rinse the scallops in a little cold water. Do not let them sit in water. Just a light rinse to remove any grit is all that is needed. Dry them in paper toweling before cooking. A light squeeze will remove excess moisture.
Season lightly with regular table salt and white pepper. Very light on both seasonings. You do not want to overpower with too much seasoning.
Then into the hot pan with the olive oil. This is one pound of bay scallops. Let them cook on medium high for two - three minutes. Do not stir. Do not shake the pan. We want them to sear and get a nice golden color. After two or three minutes if there is too much water in the pan, pour some of it off.
After the first two - three minutes, turn the scallops in the pan and cook for another two - three minutes. Once they have reached a light golden brown, remove to a serving dish.
While the scallops are cooling, grab a lemon from the refrigerator and slice it in half.
Squeeze half of the lemon over the cooked scallops. You do not need to use the entire half of the lemon. One tablespoon of fresh lemon juice should be enough.
And finally, here we are. Beautifully cooked bay scallops seasoned with a little salt and white pepper and topped with freshly squeezed lemon juice. These are just spectacular. This is not a fussy recipe. We did not dredge them in flour and add anything that would take away from the true flavor of the scallops. Sometimes the simpler the recipe the better. I'm sure will you enjoy these.
Start by adding one - two tablespoons olive oil to the pan. I use a dutch oven to cook most everything on the range top. The high sides help to prevent spills and splatters.
Add the oil to a cold pan and let it heat gradually. Medium high heat is good for this recipe.
Season lightly with regular table salt and white pepper. Very light on both seasonings. You do not want to overpower with too much seasoning.
Then into the hot pan with the olive oil. This is one pound of bay scallops. Let them cook on medium high for two - three minutes. Do not stir. Do not shake the pan. We want them to sear and get a nice golden color. After two or three minutes if there is too much water in the pan, pour some of it off.
After the first two - three minutes, turn the scallops in the pan and cook for another two - three minutes. Once they have reached a light golden brown, remove to a serving dish.
While the scallops are cooling, grab a lemon from the refrigerator and slice it in half.
Squeeze half of the lemon over the cooked scallops. You do not need to use the entire half of the lemon. One tablespoon of fresh lemon juice should be enough.
And finally, here we are. Beautifully cooked bay scallops seasoned with a little salt and white pepper and topped with freshly squeezed lemon juice. These are just spectacular. This is not a fussy recipe. We did not dredge them in flour and add anything that would take away from the true flavor of the scallops. Sometimes the simpler the recipe the better. I'm sure will you enjoy these.
