Seared scallops

[byugrad]

When I was at the grocery store yesterday, they had gorgeous large sea scallops. I did a search for recipes when I got home and ended up making this (variation on a Rick Bayless recipe):

1. Sear the scallops in 1T olive oil (2 to 3 minutes each side). Remove the scallops.
2. Add 1/4 c of your favorite chunky salsa and turn heat to low. Heat, while stirring, until much of the liquid has evaporated (about 3 minutes). Stir in 2 T cream. Pour sauce over the scallops.

I gotta say that it was terrific!
Nancy

[ButtrShots]

This sounds really good! I've been looking for new ideas for fish and seafood with Lent now here. Thank you for the great idea.

Kathy

[not2late]

That sounds yummy and I'm getting tired of my usual scallop preparation. I sear the scallops, remove them from the pan, add chopped garlic let that cook a bit, then add butter and the scallops and swirl it all together, a squirt of lemon juice and it's done.

[Desertthorn]

Wow, I love scallops. Here in Japan a friend of mine gave me some smoked scallops, and they were so good. Oh yummmmy. Do you think I can find them...

[Starmaker]

Great recipe thanks! Is salsa without sugar? What brands are ok? how many scallops? Thanks again

[lotusblossom1966]

You can also make Brown Butter Scallops by simply allowing butter to brown to a golden color, and then searing your scallops in that. It adds a lovely nutty flavor to the sweetness of the scallops. I like to give them a good shot of freshly ground pepper and then brown them and again this plays off the sweetness. Also good wrapped in bacon and broiled or grilled.

Or add olive oil to your pan, heat over medium-ish, add crushed red pepper flakes and garlic (I add a whole clove or two and then remove it). Allow to simmer until garlic is tender (be careful not to burn garlic - it gets bitter) and then add scallops, turning once. The time I cook them kind of depends on their size, so I just lift one every couple minutes to see if it's browned yet.

I loooooooove scallops. They can be a bit pricey, but I often find them on sale. Be careful when buying them, tho. Some stores soak them in a brine solution and you end up paying for water, and it bleaches out the scallop. I buy mine when they are pinkish in color and those tend to be the best for flavor, too.