At A Scallop!

Scallops can be a bit intimidating but they are actually really easy to cook! This tender, mildly sweet and yummy pan seared scallop is perfect as an appetizer, a side to your favorite steak or can hold it's own as a main course. The most important part of this recipe, as there are so few ingredients, is to use best quality you can.    

HOW TO SELECT SCALLOPS

There are two kinds of scallops, bay and sea scallops. Bay scallops are very small, sweeter and often preferred over the larger scallop as some find them chewy. Given their small size, they are often used in recipes such as casseroles or stews.

This recipe calls for the sea scallop. If offered, purchase the dry packed scallops. Some scallops are packaged with a solution to extend the shelf life and are difficult to sear thus should be avoided for this particular recipe. In addition, you are paying for the water weight!

Lastly, the best scallop for this recipe is purchased within a couple of days. Fresh is best but you can also use frozen. Just be sure to thaw them completely (overnight in the refrigerator is best), get them to room temperature and dry them. Look for flash-frozen, if available!

The two most important steps in this recipe is pre-heating the pan and immediately removing them from the pan so they do not overcook. Lastly, do not move them while they are cooking as you will interrupt the searing process. The scallop will release from the pan when they are done.