My family, most simply put, is a blended family. With so many people coming together at the holidays with roots and traditions ranging from Illinois to the coast of Florida, it can get a little crazy. However, we all agree it is not a holiday dinner without a seafood feast! Half the family does not like turkey, and the other does not like ham. So we started the tradition of a seafood feast many years ago. The family has grown, faces have changed, friends became family and some are now missing, but we all find a way to fit around the dining room table for one big meal each year.
Of course, there are some family favorites that make the menu every year: baked salmon, seared scallops with garlic butter sauce, St. Augustine fried shrimp with famous pink sauce, poached white fish and some kind of crab dip. Everyone brings a side dish or dessert, and no one goes away hungry! A few months ago, I shared the St. Augustine shrimp recipe and story from my hometown, and it is a crowd favorite. Coming in a close second are the seared scallops with garlic butter.
Choosing the right scallops can make or break the dish. I look for dry-packed scallops, which are free of added water or preservatives. There are many sizes to choose from, but do not let that overwhelm you! I like using U10 scallops for this dish. “U,” meaning under, indicates that there are less than 10 scallops per pound. On average, U10 scallops weigh about 1.5 to 2 ounces and are roughly 2-inches in diameter. The larger size makes them perfect to achieve that golden crust when searing them for your next dinner.
Make sure to remove the scallop foot, which is a small piece of tissue on the side of the scallop that connects it to the shell. This piece is edible; however, it can be very chewy and not enjoyable. Next, I pat them dry with paper towels to remove excess moisture. This step and placing them in a pre-heated pan are the keys to achieving a golden crust.
Tips for the perfect sear: Use a large, heavy-bottomed skillet (preferably stainless steel or cast iron) to ensure even heat distribution and cooking. Also, do not rush the cooking. If you pre-heat your pan before placing the seasoned scallop and at 2 minutes it is sticking, give it more time. As they cook, they will naturally release from the pan and will be very easy to flip.
Garlic seared scallops
Ingredients
1 lb. dry-packed sea scallops
2 tbsp. olive oil
2 tbsp. unsalted butter
4 garlic cloves, minced
Salt and freshly ground pepper (to taste)
Fresh parsley, chopped (optional)
Lemon wedges (for serving)
Instructions
Pat the scallops dry, and season with salt and pepper.
Heat a skillet over medium-high heat. Add olive oil and butter.
Once the butter is foamy, place scallops in the pan. Sear for 2-3 minutes on one side until golden brown.
Flip and cook for another 1-2 minutes. Then reduce the heat, add garlic and baste scallops with garlic butter.
Remove scallops from the pan, and drizzle with the remaining garlic butter. Garnish with freshly chopped parsley and a squeeze of lemon juice for brightness. Serve immediately.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.