Big news on the food circuit today is that a new Top Chef season is being filmed in New York City. The chef-testants? Our favorite chefs from past seasons brought back to turn up the heat on the Emmy winning show that in the past season has become a little flaccid.
In honor of seasons past affinity for scallops I made pan seared scallops for my lonely only dinner. Accompanied by super sweet cantaloupe slices and thin strips of prosciutto it was the perfect light meal to enjoy alone.
I love scallops, when they are made properly. Over the years (yes, I know I am very old) I have figured out how to get the caramel colored crust that I love without overcooking the inside. Mushy scallops are definitely not top scallops.
My Directions For Making Top Scallops:
*Buy large shiny, wet looking scallops. Take them home and gently dry them with a paper towel. Sprinkle both sides with salt and pepper.
*Heat a large skillet on medium temperature. Melt butter to coat the bottom of the pan, perhaps 1 tablespoon.
*When butter is just starting to create tiny bubbles place scallops into the skillet. Make sure there is at least 1/2 inch between scallops otherwise they will not brown.
*Brown each side approximately 2-3 minutes. Use a kitchen fork to gently loosen them from the pan and carefully flip away from your body. If they do not loosen fairly easily then they are not ready to be flipped. Do not move them around too much or your crust won't develop.
*Remove from pan and pat each scallop on a paper towel to remove excess butter/fat. Serve!
Some suggestions for serving Top Scallops:
*Serve over with spinach and shiitake mushroom caps. Dress with balsamic vinaigrette.
*Take a tangy route and serve with a fruity salsa and light greens.
*Toss with linguini or fettucini and green peas. Shower with grated cheese.
*Make a scallop and bacon pizza, use fontina or talleggio cheese to bind the toppings.
*Pair with steak for a lavish surf and turf feast.
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uuuuuh I like the accompaniments suggested! I have never cooked scallops by themselves. I actually don't even know the translation in Spanish since it's not something that we eat there. How do they look alive? And another question... can olive oil (or I guess any other better for cooking) substitute butter? Or doesn't oil create that crust?
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Olive oil will substitute fine but make sure it is super hot before putting the scallops into the pan. However, I find that cooking them in butter makes them taste richer and gives them a lighter texture.
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