Scallops a la Perfection in 4 Easy Steps

A no-fail scallop preparation
makes the most of my indulgence

*My camera is *still* broken so my photos are all via iPhone for the time being; they're OK but not exactly candidates for food porn. I hope that doesn't keep you from salivating!

Taste & See: I associate scallops with splurging. They're one of my favorite foods, but I rarely buy them, and when I do, I get frozen, not fresh. Who can afford fresh scallops? Not this girl on a budget. Then I started frequenting the seafood stand at my local farmers' market. The first time I went, the girl behind the counter was bagging up two plump little scallops for a couple who planned to walk over to a park bench in the sun and enjoy them raw, just like that.

Aha! All this time I'd been thinking if I was going to enjoy a delicacy like scallops I'd have to shell out some insane sum and prepare a feast. I hadn't though about buying only a few and savoring them for the pure pleasure of their taste. But from then on, buying a handful of scallops from the farmers' market has been a ritual treat. They're $13.95/lb at the stand I visit, and a quarter pound provides a couple rounds of scallopine enjoyment.

How to prepare them? This is another potential headache. Though they are delicious raw, as I learned, I love them even more seared, a crispy coat over a meaty interior. But scallops can be rather finicky. They're easy to overcook, getting all tough and chewy, a complete waste of a mollusk. Part of my aversion to buying scallops was the fear I'd indulge on a choice ingredient only to carelessly demolish it in the kitchen. But as I've discovered, the only real tricks are using a good pan & remembering less (cook time) is more (flavor & texture).


One option: drench in butter, cover with bacon bits, biscuits and a mound of mashed potatoes. This is a dish I had at a small pub in Maine in spring 2008. This is a great way to prepare scallops if you want to gain weight quickly and walk around with a bowling ball-esque lump in your stomach for several hours after your meal. Seriously, what was I thinking? But butter and bacon cover a multitude of sins, so it can't have been all bad.

For my part I prefer things on the simple side. I bought this amazing new sear pan last week (read more about it here) and it seared my scallops beautifully, as you can see. (Ha! I got it for $50 on Amazon; at the time it was $150 everywhere else but now I see the venerable Williams Sonoma has also discounted the pan to $50. Go Amazon!) My vanity is tickled to have grill marks since as I live in a box with no yard and no grill. Here is the 'recipe' I have devised for seared scallops a la perfection, combining the pan's searing instructions, common sense & my own whim.


Do It Yourself: Seared Scallops a la Perfection, for one

Heat the pan at medium high heat sans oil about one minute, til pan is hot. To test, flick a dab of oil on to pan; if it sizzles it is hot enough.

Add a small amount of oil; I prefer flavored grapeseed oil, usually Lime Riesling oil from apres vin. It adds a hint of lime that pairs beautifully with the delicacy of scallops. Frequent readers know I'm obsessed with Lime Riesling oil; it wins the award for "food product I'd sponsor if asked."

Sear scallops: Set 4 scallops on pan and cook on each side about a minute; use tongs to gently turn. I also like to toss in a few herb leaves--basil, here--to fry up in the oil and accompany the scallops. Remove seared scallops from pan, set on small plate and cover.

Make sauce: Turn off heat on pan and add about a tablespoon of butter. When it has melted add about 1/4 cup white whine. I used La Vie Douce, a sweet Roussanne from Prosser, WA's Maison Bleue Winery. I sometimes add a dash of lemon or lime juice if I have a fresh one handy; it brightens the sauce, making it more summery. Scrape up any bits left in pan from scallops and stir all together. Pour sauce over scallops and garnish with something green for contrast. I used lime basil leaves to match the oil.

Indulge away!