Adapted from a recipe from Food.com
Peconic Bay Scallop Scampi
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan.We serve it with pasta to soak up all of that delicious sauce.
- Serves: 2
- Cook Time: 30 minutes
- 1.5 pound Scallops
- 1.5 tablespoon Olive Oil
- 3 tablespoon Butter
- 3 Organic Garlic cloves, slivered
- 2 tablespoon Fresh Lemon Juice
- 0.25 cup White wine
- 2 tablespoon Capers
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Fresh flat-leaf Italian parsley, roughly chopped
- 2 tablespoon Lemon Zest
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
- Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest – if it hasn’t browned wait a little longer.
- Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
- Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.
- Remove skillet from heat.
- Add the garlic, lemon juice, wine and capers. Season with salt and pepper.
- Give a gentle toss and finish with parsley and lemon zest. Serve immediately.