Pan-Seared scallops

500 gm dry sea scallops, approximately 16 (cleaned scallops out of the shell, without roe)
2 teaspoons olive oil
2 tsp. unsalted butter
Freshly ground black pepper

Scallops are the whole large white cylindrical adductor muscles that allow the sea scallop shells to open and close. Depending on scallop species, some scallops come with the roe (eggs) attached to the side of the scallop muscle.

Scallops have a wonderful sweet flavour, and depending on the specie, a rich creamy flavour. We recommend lightly seasoning with pepper and a little salt.

Very important – do not overcook the scallops. Otherwise they can shrink rapidly and become tough and chewy. We recommend the following method of pan-searing the

scallops, end-on-end, leaving them slightly undercooked in the middle, and serve immediately. They will continue to cook. 

Scallops are a quite versatile ingredient. We suggest to serve with a choice of vegetables such as stir-fried asparagus, canned baby corn, carrot, mushroom, cherry tomatoes, and/or water chestnuts, and flavours such as garlic, ginger, green onions, red chillies with light soy or fish sauce.

 

The following is a very simple recipe for seared roe-off scallops (without the roe).

INSTRUCTIONS for Seared Scallops

Rinse with cold water and thoroughly pat dry.

Add the olive oil to a large sauté pan on high heat. 

• Season the scallops with salt, not too much.

• Place the scallops in the pan on their flat ends and sear. Careful not to burn the scallops

• Reduce to medium heat.

• Add the butter to the pan.

• Till the pan forward and baste the scallops with the hot butter.

• Total cook time about 4 minutes depending on size. The scallops should be still slightly plump and undercooked. They will continue to cook after removing.

• Place on serving plates, seared side up. Season with ground pepper.

Serve immediately.