Seared Scallops and Apple-Mango Salsa

Posted by johngl

By now I suppose I’ve probably bored you with scallop posts, but you’ll just have to get over it.  I happen to like them. A lot.

Seared Scallop

Even though I’ve given away the “secret” to searing perfect scallops at least a half-dozen times by now, I still get questions on how I do it.  Okay, one more time.

Blazing hot pan
Add high smoke point oil (I’ve been using grapeseed lately)
Add salted and dry scallop
Sear until you can see brown coming up the side of the scallop
Flip the scallop and turn off the heat

Really, that is all there is to it.

Continue reading

Pan Seared Scallops with Yuzu Kosho Sauce & Mango-Papaya-Peach Chutney

Posted by johngl

I’m starting this post with a picture:

Pan Seared Scallops with Yuzu Kosho and Mango-Peach-Papaya Chutney

Its the colors, man. I dig the colors.

The inspiration for this dish came right out of January 2011 Top 100 issue of Saveur featuring chefs’ favorite choices of tools, ingredients, restaurants, and a bunch of other stuff I don’t feel like typing.

The inspiration: Number 84.

Continue reading

Christmas Eve Surf & Turf: Pan-Seared Scallops, Prime Ribeye, and Roasted Fingerling Potatoes

Posted by johngl

Earlier today, my most glorious spousal unit and I were shopping and doing some general wandering around when we ran across some prime grade ribeyes we couldn’t pass up.

This Christmas Eve dinner started there then evolved into surf and turf with the addition of some U-15 scallops and roasted potatoes. Wandering around and seeing what is available is a great way to put a dinner together.
Prime Grade Ribeye, Pan-Seared Scallops, and Roasted Potatoes
This is really a pretty easy meal to throw together and actually only takes an hour to fully prepare (and that is only because the potatoes take a while to roast).

Continue reading

Pan-Seared Scallops with Mango-Apple Salsa

Posted by johngl

My regular readers know that I truly love pan-seared scallops; there is a rich sweetness there that just isn’t matched by any other seafood. It is also a meal that is quick and easy to prepare.

yummy scallops

But getting that great pan-seared crust on there without overcooking the little buggers seems to be difficult for a lot of people.

Demystifying the cooking technique requires a few simple steps.

Continue reading

Pan Seared Scallops with Apple, Avocado, & Banana “Salsa”

Posted by johngl

I first “discovered” scallops about half a lifetime ago whilst working on a project near Bangor, Maine. Those first scallops were huge, about the size of a petite cut of filet mignon, and I’ve never seen any quite that large since.

Over the course of time, I tried cooking them a multitude of ways with varying degrees of success. More recently, I learned how to cook them perfectly every time.  For this bit of instruction, I thank Tre Wilcox. About two years ago, he was generous enough to share his scallop wizardry with a few mere mortals during a cooking class.

Pan Seared Scallops with Cherry Reduction and Fruit Salsa
Pan Seared Scallops Atop Fresh Cherry Reduction with Mixed Fruit Salsa

So, what’s the key to searing off perfect scallops?

Continue reading

Round One Revisited

Posted by johngl

A couple of weeks ago, a really good friend (BigDMcC) called me and gave me a ration of crap over the Battle Scallops post.  He had the audacity to tell me I had “weenied-out” on the preparation.  I hadn’t heard from him in ages and he calls me for that. What a putz. The good news is, I am very glad he encouraged me to go for it.

scallops again

So, here it is again, this time, replete with greens and the butternut squash puree.  The scallops were prepared identically to the previous post, so this one focuses on the squash and greens.

Continue reading

Sumptuous Sea Scallops

Posted by johngl

I spent the bulk of my third decade of life in Florida. Over time, I developed a serious liking for seafood of all kinds. Apalachicola oysters on the half-shell, raw clams, rock shrimp, crab claws, spiny lobster, a host of fresh fish, and even smoked mullet. I had never really experienced scallops until I spent a (chilly) summer Down East.

My first taste of these wonderful morsels came at the hands of a chef I came to know as Ben. He had been a line cook at several eateries prior to landing a gig at a local landmark restaurant. He knew his way around a stove, and being a nosy lad in my mid-twenties, I learned a few things. The first being to never, ever overcook a scallop, otherwise you’ll be munching on something akin to a superball.

The best way I have found to cook them is with a quick sear using clarified butter and a hot cast iron skillet…

Continue reading