Saturday, April 9, 2011

Seared Scallops For Lunch.

Mr. Hawthorne didn't use up all the scallops last night, so I'm searing some for lunch today.
Rinse off scallops and pat dry. The spice mixture I'm using is: 1 part white sesame seeds, 1 part black sesame seeds, 1/2 part red chile flakes. I lightly toasted the seeds in a dry skillet, then put them in an air-tight container. I keep them in the fridge and they last indefinitely.
I added some butter to my hot skillet, a little oil to raise the smoke point, then added in my scallops, one at a time.
About 1 1/2 minutes each side.
A little sherry to deglaze the pan at the end.
Sweet, delicate, seared scallops with a hint of heat.
I served this with steamed broccoli.
Too bad you had to work today, Mr. Hawthorne. You missed a good one.


Marion said...

Rosie, have you reminded your readers about dry pack vs wet pack scallops? And also, can you get scallops with the roe like you see in European recipes? Next to oysters, scallops is what I love best.

southdrivein said...

Theres a company out of New Jersey called Prawnco that supplies all the casinos and ultra high end Restaurants that sells them. They also sell a lot of other culinary esoterica. You can go to their website and order them but its about a 150.00 experiance counting next day shipping. I have ordered from them before and they come live in the shell and are quite good

Marion said...

Wow, what a site....bottarga? Check. Live sea urchins? check. Truffles...I can't imagine how I'd deal with live sea urchins, though. Yes, I can see how that could be an expensive bit of shopping. Thanks for the tip!

Rosie Hawthorne said...

Marion, I prefer street urchins to sea urchins. Tougher, but better flavor.

And, of course, I had to look up bottarga. I am simple that way.

Dogmama13 said...

Rosie, thanks for the inspiration. I will be making scallops for dinner. Yum. Barbara

Rosie Hawthorne said...

Hi Dogmama. Let me know how you make your scallops and how they turn out.
Thanks, Rosie.

Rosie Hawthorne said...

Marion, I put the dry vs wet explanation in the next post. Thanks for mentioning it.