Ultra-fresh scallops...sear, or specialize?
I bit the hook on a pound of the scallops that will be a special order next week, for an additional $23 on top of the CSF membership. I do not grill and do not want ceviche or other raw dishes.
At first I was looking for a special recipe but upon reflection, think these fresh-caught scallops will be best just seared in a cast iron pan, in either butter or bacon grease (maybe both). Opinions or other suggestions?
my favorite prep is to season with s&p anf sear in butter, then set aside lightly covered. in the same pan with more butter saute thinly sliced leeks, deglaze with white vermouth or wine and a little cream until meltingly soft. you can add a squeeze of lemon or not. serve the scallops in a pool of the sauce.
Yep, I sear in a cast iron pan. Or on a cast iron grille pan.
Keep an eye on them and do not overcook.
If going hot I use combo of butter and veggie oil to keep smoke point high.
Make sure everything else is ready to go for dinner before you toss the scallops on. <thumbsup>
And if unbrined, season them liberally.
Maybe just a sage butter with a bit of salt and small amount fresh green pepper. You can clarify the butter to prevent scorching. I like to infuse the sage in the butter over lower heat, remove the leaves, and then crank it up to really carmelize the scallops (w/o overcooking the babies). I'm jealous. I've been passing on scallops lately owing to price.
Steamed fresh scallops are quite nice,
- fresh scallops in half shells (shells optional for presentation only)
- ginger - fine julienne
- chillies - fine julienne
- scallions/green onion - julienne, the pale green or white part only
- fried garlic in oil - finely chopped garlic slow fried in peanut oil to get a toasted garlic infused oil
- soy sauce - the chinese one not the japanese one
- msg - optional
- fish sauce
- lime zest
- lime juice
- chinese cooking wine, white wine, or sake is suitable too
- mix soy sauce, fish sauce, lime juice, sugar, msg and reserve 10%
- add wine, lime zest to the sauce
- Dip scallops into reserved sauce mix
- Place scallops on half shell/ plate lined with julienne ginger
- Steam scallops in a steamer or cook in oven with foil wrapped baking sheet (about 2-3 minutes)
- While waiting for the scallops to be cooked, bring the sauce with wine to boil
- To serve, top scallops with scallions,cilantro,julienne chillies and dress it with the heated sauce and fried garlic oil