Pan-seared Scallops


GOLDEN VALLEY, Minn. – Scallops can be a delicious and surprisingly easy way to ring in the New Year, or serve a special dinner at home.

Lisa O’Connell, chef and creator of Sauce Anna Lisa, stopped by KARE 11 News at 4 to show us how to prepare Pan Seared Scallops with Pea Puree.

Sea Scallops are delicious simply seasoned with salt and pepper and seared on both sides. It takes about 2-3 minutes total to cook a scallop. Once you see a “crust” forming which should happen after about 1.5 minutes, simply and gently, turn and sear on the other side. Scallops cook very quickly.

Scallops are typically harvested in the fall and winter. Bay Scallops are quite small, typically found in shallow coastal waters and have a sweeter flavor. Sea Scallops are much larger and are found off the East Coast in much deeper waters. Scallops should be a creamy beige or even slightly pink in color.

Chef O’Connell prefers to use dry scallops, which aren’t soaked in a solution as they are fresh. However, they are a little more expensive- The frozen ones are every bit as delicious as long as after you thaw them you place them on paper towels to dry in order to remove the excess moisture. O’Connell says starting with a “dry” scallop is the best way to get a great sear on them, adding the best texture and flavor.

Pan Seared Scallops with pea puree

1-Pound Jumbo Sea Scallops (approximately 12-15 scallops)
2-Cups Frozen Peas
¼ -Cups Heavy Cream
2- Teaspoon Butter
2-Cloves garlic, minced
1- Shallot, minced
Olive oil, salt and pepper to season and taste.

Pea Puree:
Prepare peas as directed, cooking 1-2 minutes longer for softer texture. Strain, cover and set aside.
In small saucepan over medium heat, add 1 Tablespoon of butter and a drizzle of olive oil. Add minced shallot, garlic a pinch of salt and pepper and sauté until fragrant about 2-3 minutes. Add cream stir and transfer into a food processor or blender. Add peas and puree. Texture should be slightly thick and smooth.

Pan Seared Scallops
Pat scallops dry with paper towel and season with salt and pepper on both sides.
Heat medium saucepan over medium heat or until hot drizzle olive oil, add butter and place scallops in pan. Do not over crowd or let the scallops touch. Let scallops sear in pan about 1-2 minutes or until brown crust forms. Turn once and sear other side for another minute. Remove from pan and set aside to plate.
Garnish with fresh chopped parsley and a drizzle of citrus vinaigrette

Citrus vinaigrette
2-Teaspoon Olive Oil
2-Teaspoon Orange Juice
1-Tablespoon. white wine vinegar
1-Tablespoon Honey
Salt and pepper to taste.

Alternate serving suggestions for Seared Scallops.

Seared Sea Scallops and Linguini with lemon cream sauce.

Lemon Cream Sauce
½- Cup Heavy Cream
2-Tablespoon Butter
2- Cloves garlic, minced
1- Shallot, minced
Juice of half a lemon

In small saucepan over medium heat, add 2 Tablespoon of butter and a drizzle of olive oil. Add minced shallots, garlic a pinch of salt and pepper and sauté until fragrant about 2-3 minutes. Add cream and lemon whisk to combine. Toss with prepared pasta noodles and top with seared scallops. Garnish with fresh parsley and serve immediately.

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