This has made me break this meal pairing into 2 parts. These scallops are not going to make it in the fridge until tomorrow and be as good as they are today. I was going to simply sear them and let the pesto be the additional moisture and flavoring component. Since I am going to do the pesto tomorrow, I needed a quick fix. I came up with a beautiful, light garnish from pantry items, and some of my favorite summer ingredients that I always try keep on hand: lemons and tomatoes.
Check in tomorrow for the pesto, where I thought of a nice variation to pine nuts. Also, I promise to have an interesting variation on garlic bread that could be one of my new favorites should it work out!
Seared Scallops
- 12 Scallops
- salt and cracked pepper to season
Start by drying off your scallops with paper towels. If they aren't dry, they won't get decent color. When they are dry, season both sides with salt and pepper. Put the scallops in a hot pan with olive oil and sear for about 3 minutes on medium high. At this time, shake the pan. If you are using a non-stick pan, the scallops should release from the pan. If not, give them another minute. You should see the color cooking about half way or a little more up the side of the scallop. Flip them, add a small pad of butter and cook for another 3 minutes. You may reduce heat at this time to prevent over cooking.
* If at any time you feel your pan is too hot, raise it off the heat and gently redistribute any oil.
* Some people say to cook seafood 80% on one side, and then flip and quickly cook the other 20%. I don't. It adds nice color, but I find a textural difference in the different layers of seafood. Sear in a hot pan to get the color.
Tomato - Caper Garnish
- 1 Tomato
- 1 or 2 tsp of capers (personal preference)
- lemon zest
- 1 tbs lemon juice
- 1 tbs garlic oil
- cracked pepper
Seed and dice the tomato. Combine ingredients in a mixing bowl and spoon over scallops.
Enjoy!
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