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Step 2: We used an All-Clad pan that did *not* have a non-stick coating because we want our pan to be really hot. (Getting a non-stick pan that hot causes chemicals to leach out of the non-stick surface.) Medium high flame. We let the pan heat for a good minute. (L. Stolpman.)
On Friday night, we dined at MK and had one of the best seared scallops we've ever eaten. Perfectly seared with a golden brown crust. We wanted to know if we could come close to re-creating this at home. We gave it a go and found that it wasn't as difficult as we thought! Directions in the photo captions. And, if you have a favorite way to eat your seared scallops, let us know and we'll try to re-create the dish. Step 1 begins with the second picture. Enjoy!
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Can you do anything with the residue in the pan, like pour in some wine or something to make a sauce for the scallops? Or are they perfect just as it is?
Hi, Stealth,
I bet you could - my pan had some pretty dark bits after I was complete and they didn't look appetizing. I honestly don't know how to keep the brown parts from the first half of the scallop (that are on the pan) from turning black while I cooked the other side. I loved the scallops as is - but I'm sure a sauce would be excellent; I'm just not sure how to create a good one with the fond.
-L.
More about fond. I would think deglazing with white wine, lemon juice, shallots and butter would be pretty good.
That's how I usually prepare scallops when I make them. This is the recipe I used the first time I tried it.
http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html
swrainey, that sounds *awesome*.
Fond is not only delicious, it cleans your pans. ;D
Well the deglazing does.
God, have you tried Brown Butter sauce (Brown butter, fresh lemon juice, parsley, salt/pepper) with Seared Scallops?
THAT IS HEAVEN. And it's easy to do at home.
The Meteorologist - I want to go to there.
Looks delicious. Thanks for posting this article.