Oh, scallops, those little gems of the sea! I can’t tell you how much I adore them. They’re like the diamonds of the ocean—tiny, luxurious, and oh-so-delectable.
You know, the kind of food that makes you feel fancy even if you’re just in your kitchen wearing pajamas. And when they’re seared just right, they get that golden crust that’s just. .
. chef’s kiss. Pair them with a creamy Cajun sauce that has just the right kick, and you’ve got yourself a dish that’s both comforting and exciting.
It’s like a jazz concert on your taste buds—unexpected notes, a bit of spice, and pure enjoyment. I remember the first time I tried this combination; it was like discovering that your favorite song has an acoustic version you never knew about. So grab your skillet, and let’s create something mouthwateringly magical!
Steps
- Begin by patting the scallops dry using a paper towel to remove excess moisture. Lightly dust one side with flour, if desired, and season with salt and pepper.
- Heat a wide skillet over medium-high heat and add oil until it becomes hot and shimmery. Place the scallops in the skillet with the seasoned side down.
- Allow the scallops to cook without disturbing them for about two minutes, until they are browned on one side.
- While the first side is cooking, sprinkle flour and season the other side with salt and pepper.
- Flip the scallops over carefully. If they stick, wait a few seconds and gently move them side to side to help release them.
- Add butter and minced garlic to the pan, swirling the butter as it melts to incorporate the garlic.
- Cook for an additional minute or two, then take the pan off the heat. Stir in fresh basil leaves and lemon slices before serving.
Ingredients
- 12 large sea scallops, weighing 1 ¼ to 1 ½ pounds total
- 2 teaspoons of all-purpose flour (optional)
- Salt
- Fresh ground black pepper
- 2 tablespoons of avocado oil or vegetable oil
- 1 ½ tablespoons of butter
- 2 cloves of garlic, minced
- 1 cup of fresh basil leaves
- 3 to 4 slices of lemon
Nutritional Values
Calories: 1068 | Total Fat: 50.4g | Saturated Fat: 14.8g | Cholesterol: 278mg | Sodium: 4947.2mg | Carbohydrate: 38.4g | Dietary Fiber: 0.8g | Total Sugars: 0.8g | Protein: 118.4g
FAQ
- Can I use frozen scallops for this recipe?
- Yes, frozen scallops can be used. To safely thaw them, place them in the refrigerator overnight. For a quicker method, seal them in a bag and submerge in cold running water for about 30 minutes, ensuring they are patted dry before cooking.
- Is it necessary to use flour when cooking scallops?
- Using flour is optional. It helps achieve a golden brown crust and aids in thickening the garlic basil butter sauce. If you’re avoiding flour, ensure the scallops are thoroughly dried to achieve a good sear.
- What oil is best for searing scallops?
- Any high-heat oil works well, but avocado oil is highly recommended for its flavor and suitability for high-temperature cooking.
- How should I store leftover seared scallops?
- Store cooked scallops in an airtight container in the refrigerator for up to 3 days. If freezing, only do so with scallops that were fresh prior to cooking.
- What are some good side dishes to serve with seared scallops?
- Seared scallops pair well with creamy grits, polenta, mashed potatoes, or mushroom risotto. For lighter options, consider mashed cauliflower or zucchini noodles. Roasted vegetables, such as asparagus or green beans, also complement them nicely.
Tips
- Ensure that scallops are thoroughly dried with a paper towel before cooking, as excess moisture can prevent them from achieving a proper sear.
- Consider lightly dusting scallops with flour before cooking to help achieve a golden brown crust and enhance the texture.
- Use a hot skillet to sear scallops; they should sizzle upon contact with the pan, indicating the right temperature for a perfect sear.
- Enhance the flavor of your scallops by adding garlic basil butter towards the end of cooking, which elevates their taste to restaurant-quality.
Equipment
- Wide skillet (preferably non-stick or stainless steel for even searing)
- Avocado oil (if not commonly used at home, though it’s more of an ingredient than equipment, it’s less common in pantries)
