Wednesday, 12 October 2011


Had a case of the ickies, but I'm back now. And to kick off Wednesday, I've got a quick and delicious scallop dish--a must-try when you're short on time, have only a few ingredients in the refrigerator (scallops being one of them), and need to get dinner on the table in a jiffy (like under 30 minutes).

Seared scallops with roasted cauliflower and brown butter sauce.
Versus my pan-fried scallops with corn saute. Which is better?

Pan-Fried Scallops with Corn Saute

olive oil
1/2 medium red onion, chopped
1/2 orange pepper, chopped
1 cup corn kernels, fresh or frozen
2 tbsp. Italian parsley, chopped
10 jumbo scallops
salt and pepper

1. Heat oil in a pan on medium-high heat. Saute onion until soft. Add peppers, corn, and parsley. Season with salt and pepper. Cover and let simmer on medium for 5 to 8 minutes, depending on whether you used fresh or frozen corn. If using frozen corn, you may have to add a bit of water to the pan to help in the cooking process.

2. Meanwhile, blot scallops of moisture using paper towel. Try to absorb as much liquid from the scallops as possible. Season both sides of each scallop with salt and pepper. 

3. Once corn mixture is completely heated through and all flavours are combined, remove from heat.

4. In the same pan, place scallops on high heat leaving a bit of space between them. Fry them without moving them, about 2 minutes on the first side, and then flip for another minute or so. Remove scallops from pan and serve hot over corn saute.

Makes 2 servings.

Try This: I had all intention of searing my scallops--to get a nice brown crust on either side of the scallop--but that didn't work and I think it's because my pan wasn't hot enough. I've also read that it helps to have a bit of oil in the pan and at the last minute, to add a bit of butter. Finally, for best results, the scallops should have very very very little liquid (dry them like crazy!).

image via fine cooking

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