Simple and delicious. If you like scallops, try this recipe. If you’ve never eaten scallops before, start with this recipe. The trick is to use high quality scallops that are free from additives. One of the local grocery stores had a special on Peruvian Bay Scallops, so I used them instead of the traditional kind. (These are smaller than regular scallops -think the size of a nickel-quarter instead of a half dollar) and cook very quickly. I found several recipe variations using a simple combination of butter, olive oil, lemon juice & thyme, but the best one was from Bon Appetit.
Try to space the scallops out in the pan so they are not overly crowded or touching when you first sauté them. I should have cooked up the scallops below in two batches to obtain a better crust, but I was impatient. (Note: they still turned out fine and tasted incredible).
If you like pairing your food with wine, there are two New Zealand Sauvignon Blanc labels that I really like right now. One is “90+”, which is like the Whole Foods/Trader Joe’s private label brand for the wine world. The other wine is called “Wild South.” I tried both of them at wine tastings first and then with these scallops. Delicious!
I made these scallops for dinner on a Sunday night and they took me less than 10 minutes to prepare. I served these with sautéed spinach, lemon orzo & a roasted red pepper sauce. Everything was excellent (except the orzo)! The recipe for the roasted red pepper sauce is coming soon!
Scallops with Herbed Brown Butter
Many variations on this recipe exist, but I will give credit for this one to Bon Appetit
1 lb. sea scallops, side muscle removed
sea salt & freshly ground black pepper
1 T olive oil
2 T. unsalted butter, cut into small pieces
4 sprigs fresh thyme
juice from 1/2 a lemon
Place sea scallops on a paper towel lined dish. Top with a second paper towel to draw out any excess moisture. Let sit for 5 minutes. Sprinkle tops of scallops with sea salt and freshly ground black pepper. Heat a large skillet over medium to medium high heat. Add oil. Once hot, add scallops, salt & pepper side down. Cook, undisturbed, 3 minutes. Sprinkle tops of scallops with sea salt & pepper. Turn scallops using tongs. Add butter and thyme to pan. Continue cooking, spooning pan sauce over scallops, until scallops are cooked through, about 3 minutes longer. Stir in lemon juice. Serve scallops with the pan sauce.