seared scallops

seared scallops with vegetable gratin

in most cooking, but especially for seafood, simplicity is best. start with the freshest pieces of fish or crustacean, and you hardly need anything but a fry pan or a broiler and a splash of lemon.

tonight i was intending to do my vegetable gratin for the weekend cookbook challenge. but when we were shopping for ingredients, we saw a special on sea scallops from long island. they looked beautiful and we couldn't resist. we thought it would be a perfectly light, but luscious, balance to the heavier gratin.

to season smaller crustaceans like scallops or shrimp ... put in bowl, sprinkle seasoning on top, then toss gently until it is all coated.


tossed to marinate

seared scallops: serves 2

1 lb sea scallops (make sure they are dry, and not treated)
old bay
salt + pepper
hot pepper flakes
olive oil

1. preheat oven to 375F. rinse scallops and drain. season and let marinate for 1/2 hour.

2. in hot skillet, heat olive oil. pull scallops out of the bowl and onto a paper towel to get rid of any excess moisture. when oil is hot, place scallops gently into skillet. reduce heat to medium.

3. be patient! don't touch or turn scallops until they release from the pan. this gives you the crispy golden top.

4. once turned, put skillet in oven and cook for 5 minutes. serve with a splash of lemon.

note: you don't have to use the oven; however, unless i'm eating sushi or tuna, i like my fish well cooked through. if you prefer it more medium, skip the oven and just cook both sides in the skillet.

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