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July 28, 2008

Pan Seared Scallops

Pan Seared Scallops

I love seafood, but I often forget scallops. I don't know why...I really enjoy them, but for some reason when I go to make seafood scallops are regularly not the seafood I go to. Once in a while though I get a craving and off to find scallops I go!

The other day Alexis and I had to run Jamison's lunch to him at his office and we stopped by the store on the way home. This is the store in the past were I have found lovely, fresh seafood on sale and let's face it on sale is always a good thing and fresh is even better and it just so happened that they had fresh scallops on sale! Alexis and I grabbed a pound and made our way home.

In my opinion scallops are best done simple. They have such a lovely flavor that it is a shame to cover it up with a lot of unnecessary culinary frills. What you have here is simple, basic, easy and delicious...And as it turns out that is just perfect when you're talking about lovely scallops.

P.S. On a totally unrelated note...If you didn't see my question yesterday about themed weeks take this link and let me know what you think! I've gotten some really great ideas and feedback so far...Keep is coming! :o)

Now on to the scallops!

Pan Seared Scallops: Fresh Scallops

What You'll Need:
1 pound of fresh scallops, rinsed and drained
Extra virgin olive oil
Freshly ground black pepper
Sea salt

First off you want to start with fresh scallops. How can you tell they are fresh you ask? There are two simple ways...First the scallops should not have an overpowering fishy smell. If they smell strong then you do not want them, they have been sitting around to long! Second the scallops should be firm to the touch and not feel overly squishy. If you touch it (and you can do it through the packaging) and the scallop falls apart or crumbles that is another sign it's not fresh.

Once you've chosen your scallops, rinse and drain them.

Next drizzle the scallops with extra virgin olive oil and sprinkle with freshly ground pepper and sea salt:

Pan Seared Scallops: Ready to Marinate

At this point I like to let the scallops sit for 5-10 minutes and just rest/marinate.

While the scallops are sitting preheat a large skillet over medium heat until it is very hot. Brush the bottom of the pan with a little extra virgin olive oil and place the scallops in a single layer on the bottom of the skillet to sear:

Pan Seared Scallops: Searing

Scallops cook quickly. It only takes 3 or 4 minutes on each side to cook completely. Turn them once and then leave them alone until you remove them from the skillet.

Remove from skillet and serve immediately.

Makes two servings.

Notes: You don't really need any sauce for these. They are prefect as is.

Posted by Dianne at July 28, 2008 7:09 AM

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I always forget about scallops too. Yours looks great.

Posted by: Karen at July 28, 2008 10:44 AM

Those look so good!

Posted by: Allie at July 28, 2008 11:59 AM

The pictures are making me want to make scallops again now. :o)

Posted by: Dianne at July 28, 2008 3:53 PM

Yum! Do you like calamari? I hope you do because I like how you explain and I've never made it before, but I always order it. I can tell you're going to be a great teacher for your daughter.

Posted by: Noelle Markus at July 28, 2008 9:37 PM

I've never actually tried calamari. I've always wanted to, but I seem to get side tracked by other things when it's on the menu. I've seen one of the Food Network people make it, though I don't remember which one. I think it may have been Giada?

Oh and thanks for the vote of confidence. I taught preschool for several years and I must admit I got burned out, but it's different with Alexis. She has this thirst for knowledge that is so exciting! She also listens most of the time, which a lot of the kids over the years that I dealt with did not, so that makes things easier too. We make every day life a learning experience and we have a lot of fun doing just that! :o)

Posted by: Dianne at July 29, 2008 9:05 AM

I know Giada has made breaded calamari, which I love to eat...but my new favorite Italian restaurant makes an unbreaded calamari and shrimp linguine that is to die for.

Posted by: Noelle Markus at July 29, 2008 12:12 PM

Interesting. That sounds delicious.

Posted by: Dianne at July 29, 2008 12:55 PM

You're so right - scallops barely need anything in terms of seasoning or accompaniment. I haven't had scallops in a while. Maybe I need to! Great photos.

Posted by: Jayne at July 31, 2008 9:48 AM

Thanks Jayne! I want to make them again after looking at the photos myself. :o)

Posted by: Dianne at July 31, 2008 1:54 PM

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