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Seared Scallops

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Seared Scallops

Seared Scallops

Time: 5 minutes

Serves: 2

Inspired by: The first time I had scallops cooked perfectly, they became a favorite food! Unfortunately many restaurants don’t cook them hot enough and then overcook them so they don’t get that yummy glaze and can be rubbery. I’ve also found that they are phenomenal without very little seasoning – just a bit of salt and pepper. This is about as easy as it gets… The photo above shows them served with a spinach salad with mango vinaigrette.

  • 3/4 of a pound of wild scallops – ideally fresh but if they’ve been frozen they are almost just as good
  • 1 cup of spinach leaves or other greens (optional)
  • 1 tablespoon olive oil
  • salt and pepper to taste

Preparation: Add the olive oil to a large sauté pan on high heat. Once it is very hot, add the scallops. If they are medium to large – cook them 1.5 – 2 minutes on each side. They should get nice and browned (that’s from the very hot pan) quickly. Add a bit of salt and pepper to taste and use tongs to serve on a bed of greens or with your favorite salad.

Wine Suggestions: I love scallops with a crisp, high-acid wine with a lot of minerality.The Albariño that we had them with tonight (photo below) was beautiful (2008 Bodega Fundada Rias Baixas). A Chablis or White Burgundy with no or light oak would be beautiful as well. Some love a creamy, buttery chardonnay to match the creaminess of the scallops. The photo above shows them served with a spinach salad with mango vinaigrette, and because of the texture of the scallops and sweetness of the salad dressing, the pairing with this viscous, minerally and fruity Condrieu was perfect!

Seared Scallops

Seared Scallops

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