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Step 4 continued: So here are the scallops after 1 minute of cooking. DO NOT MOVE THEM. They aren't going to stick to the bottom, we promise. Once that brown, seared crust forms, they'll move easily. Hang tight! (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.