Perfectly seared scallops and Mushroom and Herb Risotto
It is hard to make a perfectly seared scallop, but someone has got to do it! Scallops are expensive. So, if you are going to commit to it, you have to do it right.
Start with 1 pound of sea scallops - make sure they are fresh and should not have a strong smell. Heat up a cast iron skillet with 1 TBSP of butter. As the butter melts, make sure you don't have a puddle of it anywhere, it should just glaze the pan. If you have too much, wipe some out with a paper towel. Pat the scallops dry, very dry. Season with garlic pepper (or pepper and a little sprinkle of garlic powder) and salt. Add the scallops to the cast iron skillet, season side down, one at a time and make sure they are not touching. It is better to sear them in batches if your pan is not big enough. Scallops touching will create steam and ruin your sear. Season the top side. Let the scallops sear for 1.5 - 2 minutes. If you nudge the first scallop and it comes up clean, they are ready to turn. If the scallop resists you a bit, leave it for 30 more seconds. Only flip once, and only flip when they are ready. Even large sea scallops should not take more than 2.5 -3 minutes per side.
I crushed some pine nuts and parsley in a ziplock bag and then sprinkled that over the scallops for texture.
On the side, I used the BOX of Trader Joe's Mushroom and Herb Risotto. It was so easy and yummy. I add a little extra seasoning with my "Garlic and wine seasoning blend" and about 1/4 cup of parmesan cheese.
Pair this with a slightly buttery, but refreshign Chardonnay. I used by Unoaked Chardonnay from Cooper's Hawk Winery!
Start with 1 pound of sea scallops - make sure they are fresh and should not have a strong smell. Heat up a cast iron skillet with 1 TBSP of butter. As the butter melts, make sure you don't have a puddle of it anywhere, it should just glaze the pan. If you have too much, wipe some out with a paper towel. Pat the scallops dry, very dry. Season with garlic pepper (or pepper and a little sprinkle of garlic powder) and salt. Add the scallops to the cast iron skillet, season side down, one at a time and make sure they are not touching. It is better to sear them in batches if your pan is not big enough. Scallops touching will create steam and ruin your sear. Season the top side. Let the scallops sear for 1.5 - 2 minutes. If you nudge the first scallop and it comes up clean, they are ready to turn. If the scallop resists you a bit, leave it for 30 more seconds. Only flip once, and only flip when they are ready. Even large sea scallops should not take more than 2.5 -3 minutes per side.
I crushed some pine nuts and parsley in a ziplock bag and then sprinkled that over the scallops for texture.
On the side, I used the BOX of Trader Joe's Mushroom and Herb Risotto. It was so easy and yummy. I add a little extra seasoning with my "Garlic and wine seasoning blend" and about 1/4 cup of parmesan cheese.
Pair this with a slightly buttery, but refreshign Chardonnay. I used by Unoaked Chardonnay from Cooper's Hawk Winery!
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