Perfectly seared scallops with a zesty chili lime butter and a creamy pea puree is an easy dish that is sure to impress.
By Emily Clifton
If you like scallops, few things are as delicious as a perfectly seared, crisp exterior. The trick is to develop a deep golden brown crust without overcooking the center and it’s a lot easier than you might think.
- TIPS ABOUT SEARING SCALLOPS:
The most important thing of all is to buy the right kind. “Dry” scallops, also called “day-boat” are the only kind that will ever develop that deep brown crust. That’s because “wet” scallops, the kind available in most grocery stores, are treated with sodium tripolyphosphate (STP), a chemical that’s safe to consume, but water-logs the scallop making it impossible to sear. Ask your fishmonger if the scallops are “dry”, if he doesn’t know, try somewhere else.
- The other very important thing is to choose the right pan. My favorite is cast-iron because you can get it incredibly hot. A good, heavy-bottomed stainless steel skillet will also work well. Avoid non-stick pans because you just can’t safely get them as hot as you need. Make sure the pan is large enough to fit the scallops in a single layer with a bit of room between them. Too small a pan will encourage the scallops to release moisture, instead of sear.
- Once they’re in the pan, don’t move them around and don’t try to turn them until that deep brown crust has formed. Once you flip them, turn off the flame and let the residual heat in the pan finish the cooking. They should be opaque all the way through but not hard and rubbery.
We made a simple purée of peas, rich mascarpone cheese (cream cheese makes a fine substitute) and fresh mint. Then crumbled over some salty, crisp pancetta (prosciutto and bacon are also great options).
Then drizzled over a little butter flavored with fresh chili and lime juice.Print
I love to cook and learn about food. I was born and raised in New York City and I was exposed to a lot of different food cultures as a kid though I was weirdly picky. I hated mashed potatoes but I loved kim chee. Hated fish, loved escargot. I said I was weird, don’t judge me. My mom is a great cook but I definitely don’t have any “passed down from grandma” types of recipes. Both my grandmothers were horrible cooks. I mean really, truly bad. I give my mom a lot of credit for knowing that string beans are not actually supposed to be gray. In real life I’m a film/TV editor which just might be the most fun job in the world. Occasionally it can be the most annoying job in the world which is why I really appreciate it when I get to take a break and do my other favorite things which is cook, take photographs and write.