I love scallops nd they are healthy light and simple to make. Pan seared scallops can be served with a variety of dishes. Some options are to serve over whipped potatoes (sometimes i use sweet potatoes), satueed spinach, glass noodles, sauteed spinach, potato cakes. The opportunities are endless. When buying scallops I prefer the larger sweeter Sea Scallops as opposed to Bay Scallops. Also when possible buy “dry packed” scallops, scallops are often soaked in a phosphate solution to keep them looking white. (the phosphate solution they use is often used in soap and it has a soapy flavor too) This recipe always get compliment s as it appears more complicated than it really is! Bon Appetite Ladies!
12 whole scallops
3 tbsp clarified Butter *****(see below for how to clarify butter)
1/4 tsp Kosher salt – can substitute with 1/8 tsp. table salt
1/4 tsp white pepper
2 tbsp non clarified Butter
To cook the scallops, pat them dry with a paper towel to remove any excess liquid.
Check the scallops and remove the tough muscle along the side, if there is one.
Now heat a fry pan to medium high heat and add the clarified butter. While the butter is heating, season the scallops with salt and white pepper.
Once the butter is hot and just begins to smoke, place the scallops into the pan and turn the heat up to high.
The scallops are ready to flip when they start to cook up the sides and turn opaque. Once ready, the bottom should be a nice golden brown, turn the heat down to medium and flip them over.
The scallops are cooked when you can see about 1/4 of an inch on the top and bottom has turned opaque.
Now we are going to butter baste the scallops. Add the butter to the pan and once it has melted spoon a generous amount over each scallop.
Serve over anything you like from a salad to potatoes or rice…. be creative!
How to clarify butter
Completely melt the butter over low heat.
Here choose either the long method in Steps 3 and 4, or the short method in Step 5.
Remove the butter from the heat and let it stand for a few minutes, allowing the milk solids to settle to the bottom.
Skim the butter fat from the top, and strain the clear yellow liquid into a container.
A much easier way of clarifying the butter is to pass it through a clean tea towel or damp cheesecloth after melting.