Simple Cooking: Salt and Pepper Scallops

By Caitlin Klein in Food on Apr 13, 2011 6:00PM

We've talked scallops on this site before, but here is a simple twist that brings the best out of first-rate ingredients. Salt and pepper scallops are easy for any night of the week - just focus on finding the highest quality salt, pepper, and scallops that you can. Scallops are a great dinner this time of year for people abstaining from meat on Fridays during Lent. Or just for people who like scallops. Or mermen. Whatevs. You are weird.

This time, we picked up some jumbo scallops from Dirk's Fish & Gourmet Shop in Lincoln Park. They were beautiful. There are three keys to buying good scallops. One, always buy fresh, never frozen (or previously frozen). We love the miracles of freezing stuff as much as the next guy, but shellfish is one of those things that we just can't accept out of the icebox. Barf city. Two, look for scallops that are dry-packed (read: not submersed in liquid). Many stores display scallops this way because it helps them keep longer, but scallops will soak up that liquid and it'll be released while you cook, preventing you from getting a good sear. Third, only buy scallops that are pearly white. Gray? No. Pink spots? Nyet.

Okay, so you bought some scallops. Now what?

Chicagoist's Salt and Pepper Scallops

Ingredients (Serves 2)
4 jumbo scallops
Pink Himalayan salt (available at Trader Joes or Whole Foods) or other high-quality coarse-ground salt
Freshly cracked black pepper
Olive oil

Clean the scallops. This means run them under the tap and pat them dry. Scallops often have a little tag of tissue on the side; this is connective tissue. We recommend removing this tag if you find it on your scallops. The name of the game in scallops is texture, and the connective tissue can become gummy or tough if it's not removed.

Generously season the scallops with the salt and pepper.

Heat the olive oil in a flat-bottomed pan. Place each scallop in the oil. Sear on both sides for 2-4 minutes, until a golden, rough crust forms on each side.

Serve with greens and a bright sauvignon blanc.