Friday, January 18, 2013

Pan Seared Scallops

Alright ladies and gentlemen I am getting ready to take you on another adventure in the kitchen with my dear friend Michael.

As I mentioned before when I posted about the fresh salmon flown across the country from Pike Market in Seattle, Michael and his lovely bride, Amber, brought us back a plethora of fresh seafood so that our families could gather for a holiday meal with some of the most tasty dishes we have had the great pleasure to cook and eat!

Besides the delicious smoked salmon and then the salmon baked with an olive/tomato salsa  not to mention the ever so delicious mussels, we also had these little heavenly treats.....ahhhh the scallop!

Typically I am not the biggest scallop fan mainly because I can't get past the texture but if there is one thing I have learned in the cooking of this great meal is that all rules fly out the window when seafood is as fresh as this was!

In a meager attempt to keep up with Michael in the kitchen I got a few pictures but as is usually the case when I am in the kitchen with Michael I don't have any measurements or exact times on how long anything was cooked.  Sorry!

Here is how we prepared these crazy fresh scallops which were served to rave reviews!

Pan Seared Scallops

Fresh Bay Scallops
Salt and Pepper
Butter
minced garlic

Rinse the scallops under cold water and remove tough tendon.  Place on a paper towels, pat dry and dust with salt and pepper.
Om a large skillet, heat over high heat a couple tablespoons of butter.  Once melted, add the minced garlic.  Cook the garlic until it is just browned.
Add the scallops to the hot skillet and sear on each side for several minutes.
Keep the skillet really hot so that it is searing the scallops giving them a nice brown crust on either side.  
Remove from skillet and pour the brown butter and garlic over top.
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