Table Talk

The delicate sweet flavor and tender texture of scallops are undeniably appealing, making them one of my favorites when it comes to seafood.  I often feature them in my cooking classes and notice a quiet hush, and intense concentration  that comes over the class as I get ready to add the scallops to the pan for searing…. For many, pan searing seafood can be a daunting, stressful  task.

I am here to offer some tips that I hope will help alleviate some of the stress that may accompany you as you approach the range, so that the next time you pan sear  scallops, you will come out looking like a pro.

-purchase dry pack scallops, which are husked from their shells and placed in a container for sale. The alternative to dry pack are those placed in a briny solution containing preservatives, which plump the scallops with water, making them almost impossible to brown. Moisture is the enemy of browning.

-Check the scallop to make sure the foot was removed (this is a muscle that runs on the outside of the scallop and may be removed with your fingers by simply peeling off. The foot is edible, yet very tough, and not enjoyable).

- Pat the scallops dry with paper towels and season with salt and pepper.

-Use a pan heavy pan that heats evenly. Aluminum with a stainless steel lining (such as All-Clad) works really well.

-Place the pan in the center of the heat source. If using gas, heat the flame to medium high, then place the pan over the middle of the flame,  ensuring that the entire pan is heating evenly. Wait for the pan to heat before adding oil or clarified butter.

-Once the pan is very hot, and you have added the oil, begin placing the scallops in the pan. Try adding the scallops to the pan beginning with one positioned at 12:00, and work clockwise until the pan is full. This way, when it’s time to flip, you will know where to begin. Be careful not to over crowd the pan…allow space between the scallops. If necessary, cook the scallops in batches if you do not have a large saute pan.

-Do not touch the scallops until they begin to turn opaque on the sides, and a brown caramelization begins to appear around the bottom edges of the scallops. The biggest mistake people make is flipping and moving the scallops around before they have formed a nice crust on the bottom.

- Scallops cook quickly, and should be served at medium rare.  The scallops will need about 2-3 minutes on the first side, and about 2 minutes on the second side (depending on their size).  The scallops will continue to cook after removed from the pan, so be careful not to overcook, as the scallops will become rubbery and tough.

Now that you have some good tips, put  your skillsto work using my recipe for Pan Seared Scallops with Cider Glaze. This recipe is part of a complete menu, and a little blurb about me/supper clubs  which appears in the Fall  issue of Celebrate Magazine, on stands now. You may pick up a copy of Celebrate at Borders, Barnes and Noble, and in the magazine section of most grocery stores. —A little shameless self promotion, but hey…what the heck?

Pan Seared Scallops with Cider Glaze
4 tablespoons butter, divided
4 tablespoons extra-virgin olive oil
32 sea scallops
Salt and pepper
1/2 cup apple cider
1/2 cup dry champagne
1/2 cup pure maple syrup
1/2 cup finely chopped shallots
1 cup heavy whipping cream
1/2 teaspoon dried thyme
In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season
the scallops with salt and pepper. Add scallops to the skillet and sauté until cooked
through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to
keep warm. (Do not clean the skillet.)
Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is
reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until
mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet.
Stir until heated through, about 1 minute. Divide the sauce and scallops among plates.

8 servings