I had scallops for the first time on Friday. I reviewed a restaurant in Fashion Island—Blue Coral Seafood and Spirits—if you live anywhere near Newport Beach, California you must try this restaurant. My first experience with scallops (remember I’m not usually a seafood person) had me hooked at hello. They were tender. They were sweet. They were…my new favorite seafood dish. I was happy to find this recipe for pan-seared scallops. I’m anxious to try it and hope you will, too.
For this recipe you’ll need:
For the scallops:
16 sea scallops
Olive oil for drizzling
Salt and pepper for seasoning
3 Tablespoons butter
1 cup breadcrumbs
½ cup chopped parsley
Zest of 1 lemon
To make the scallops:
In a large sauté pan, melt the butter. Add the breadcrumbs and mix to coat. Allow the breadcrumbs to cook for about 5 minutes, then add the parsley and lemon zest. Let this cook a few minutes more, then remove the breadcrumbs from the pan and transfer to a dish.
Using the same pan, wipe out the pan and place it back on the stove over high heat. Make sure the scallops are dry and that the muscle connecting the scallop to the shell has been removed (usually your butcher does this before you take the scallops home).
Drizzle the scallops with extra virgin olive oil and sprinkle with salt and pepper. Sear over high heat (don’t move the scallops until you’re ready to turn them!) about 2 ½-3 minutes per side then remove from pan and sprinkle with the seasoned toasted breadcrumbs.
Creamy Fettuccini
Cook 1 box of fettuccini according to package directions.
Meanwhile, in a large, deep skillet, sauté desired amount of shallots and garlic in olive oil. Add ½ cup white wine, a pinch of saffron, ½ cup chicken broth, and 2 cups crushed tomatoes. Simmer together then finish with ¼ cup cream.
When the pasta is cooked, add a little salt if you’d like, then toss the pasta with the sauce and serve beside the scallops.
Try these, too!