Pan Seared Sea Scallops - the Basics

You don't have to go out to a fine seafood restaurant for wonderful pan seared sea scallops. They are a real treat but a little tricky to get done just right at home. Here is an easily understandable technique that makes pan searing scallops very approachable. ENJOY! 

Pan-Seared Scallops with Arugula Pesto

Cooking scallops so they get a nice crusty sear requires a hot pan so that they sear rather than steam. But they also need to be dry when they hit the pan. Most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. So you'll need to drain and rinse them thoroughly, then pat them dry with paper towels before you season them. If you're lucky, your seafood purveyor carries "dry-packed" scallops, which haven't been treated with this liquid. If so, you don't need to rinse them, just season them with a little olive oil, sea salt and fresh ground pepper and they're ready to cook. Scallops have an gristle like muscle,sometimes called a "foot" on the side. It's a tough little tab of meat that you should pull off before cooking because it can be kind of chewy. Once your scallops are dry and seasoned, heat a nonstick sauté pan - I like a well seasoned cast iron skillet, over medium high heat, and add a tablespoon of unsalted butter and a little vegetable oil. The oil/butter mixture needs to be very hot before you add the scallops. 

I have included a recipe for a base of roasted eggplant for extra flavor. Yes!

Serves 4

Ingredients

12 large sea scallops
1 tablespoon olive oil 
1 tablespoon unsalted butter

Sea salt 

Freshly ground black pepper

Directions

Place the scallops on a plate, drizzle with just a little olive oil (so the salt and pepper will stick) and season with salt and pepper. 
Heat a 12" non-stick heavy frying pan over a medium high heat and cook the scallops for 2 minute each side. 
A 12" skillet is better for this many scallops, they need to be uncrowded so they don't steam.

Make ahead of time - 

Arugula pesto

Makes 1/3 cup

Ingredients

1 large bunch arugula (about 1 packed cup), trimmed and coarsely chopped 

2 tablespoons extra-virgin olive oil 

1 small garlic clove, minced 

2 teaspoons freshly squeezed lemon juice 

1/2 teaspoon coarse salt 

Freshly ground pepper, to taste 

Directions 

Combine all of the ingredients together in a food processor fitted with a blade attachment and pulse until smooth. 

Eggplant spread

This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.

Makes 3 cups 

Ingredients

3 medium eggplant (about 4 pounds), halved

4 cloves garlic, peeled and very thinly sliced lengthwise

12 1-inch pieces fresh thyme

1/4 cup extra-virgin olive oil

Kosher salt

3 tablespoons minced fresh herbs (a combination of parsley and basil)

2 tablespoons fresh lemon juice

Freshly ground pepper

Directions

Preheat oven to 400 degrees. 
Arrange eggplant cut side up on a baking sheet. 
Make slits in eggplant and insert garlic and thyme. 
Drizzle with 2 tablespoons oil. 
Season with 1/2 teaspoon salt. 
Bake until tender, about 1 hour. 
Remove from oven; let stand until cool, about 20 minutes.

Scoop flesh into a food processor. 
Add herbs, 2 tablespoons oil, and lemon juice. 
Puree until smooth. 
Pulse the ingredients with 1 teaspoon salt and pepper to combine. 
This will keep refrigerated up to 3 days. 
Serve with crackers or crostini, or as in this case as a base for the seared scallops.