Sea Scallops
April 22nd 2009 00:05
Category: No Category
Coral Encrusted Sea Scallop Shell
The other day my friend Betsy and I were talking about food, something we both love, and she told me about a very simple recipe she has for sea scallops. I love sea scallops, they are tender and juicy when cooked right, never rubbery, nor dry. So, here's her simple recipe, she didn't say what she serves this with but I'd bet a salad, polenta and probably a veggie, like whole green beans or asparagus, chilled.
Sea Scallops:
You need enough scallops for at least 3 per person, depending on size, 4 to 6 is also appropriate.
Place scallops on skewers, bamboo, alternating each scallop with a twig of fresh rosemary. Continue until you have all scallops on skewers.
In a shallow saute pan, heat clarified butter, or whole if you don't have clarified, just be careful not to burn the butter. Gently saute the scallops until done (you can tell they are done by pressing lightly on them, they should be firm and come back to shape after pressing lightly).
Remove Scallops and set aside for a few minutes.
In the same sauce pan, add balsamic vinegar, about 1 cup and reduce at least by half, or until you have a thick syrup. Return the scallops to the pan for just enough time to make sure they are still warm.
Place on serving platter and pour reduction over the scallops, or place each serving on an individual plate, and pour reduction.
Easy, and incredibly tasty. I haven't had this dish, but I know how good sea scallops are when pan seared, and how good balsamic vinegar is when reduced.
Try it, I'm going to as soon as I can find some sea scallops and fresh rosemary, mine isn't ready yet.
Thanks Betsy, hope I got it right.
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