Big, sweet sea scallops are a delight
Detroit Free Press (MCT) - For a semi-fancy meal at a moment's notice, you can't beat sea scallops.
Buy fresh, dry-packed sea scallops if you can; these are not treated or soaked in a solution. If they were not previously frozen, you can freeze them. Fresh scallops should smell sweet, not fishy.
The scallops should be creamy light beige or off-white. If they're stark white, chances are they were treated with sodium tripolyphosphate, which is added to increase their weight and extend their shelf life. The preservative makes them absorb moisture and, during cooking, that absorbed water releases and almost steams the scallops, sometimes preventing a really good sear. Another sign that scallops have been treated: If you cook them in oil, the released water will make the oil splatter.
If you buy frozen scallops, check the label. It should say whether they've been treated.
The best way to cook scallops is to sear them in hot oil in a skillet for 2-4 minutes on each side, depending on the size. Cooked this way, scallops will be sweet and fork tender. But be careful not to overcook them, or they will be tough and chewy.
This recipe pairs pan-seared scallops with a slightly tangy ruby red grapefruit juice-based sauce. If the sauce is too tangy for your taste, balance it out with a small amount of brown sugar.
SEARED SCALLOPS WITH SHALLOTS & GRAPEFRUIT SAUCE
Serves: 4 / Preparation time: 10 minutes
Total time: 25 minutes
6 tablespoons extra-virgin olive oil, divided
½ cup finely diced shallots (2 to 3 large)
½ cup 100 percent ruby red grapefruit juice
¼ cup white wine vinegar
Kosher salt and freshly ground black pepper
1 ¾ pounds large sea scallops
¼ teaspoon Old Bay Seasoning
2 tablespoons thinly sliced chives
1 tablespoon fresh chopped tarragon, optional
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the shallots, saute, stirring constantly until the shallots are golden, about 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season the sauce with salt and pepper to taste; set aside.
Pat the scallops dry with paper towels and season lightly with salt, pepper and Old Bay Seasoning.
In a 12-inch heavy-duty nonstick skillet, heat the remaining 3 tablespoons of oil over medium-high heat. Working in batches if necessary, add the scallops (don't crowd them in the pan) and cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
Add the shallot sauce to the scallops and cook until the sauce is just heated through.
Serve immediately, sprinkled with the chives and, if using, the tarragon.
Adapted from Fine Cooking magazine, January 2008 issue.
Tested by Susan Selasky for the Free Press Test Kitchen.
343 calories (45 percent from fat ), 17 grams fat (2 grams sat. fat ), 11 grams carbohydrates, 34 grams protein, 364 mg sodium, 65 mg cholesterol, 60 mg calcium, 0 grams fiber .
TODAY & TOMORROW
Scallop salad: Cut leftover scallops into bite-size pieces. Mix with salad greens and steamed asparagus cut into bite-size pieces. In a jar, place 1/3 cup ruby red grapefruit juice, 2 tablespoons olive oil, salt and pepper to taste and a pinch of sugar. Put on lid and shake to combine. Drizzle vinaigrette over salad.
© 2009, Detroit Free Press.
Rate This Article
Leave a Comment
More Home & Food News
- THREE MILLION children die annually due to malnutrition
- $4 billion pledged to fight child malnutrition at London world summit
- United Nations: A cure for world hunger - eat bugs
- NuVal system providing an easier way to choose healthy foods
- Study finds that kids are more likely to eat vegetables if their moms do -- while expecting
- Report: Half the world's food production going to waste
- Time to buy the cow! Milk could climb to $7 a gallon
- Pepsi launches 'weight-loss' version of Pepsi
- 5-Hour Energy linked to heart attacks
- Fr. Paul Schenck: Finding Living Faith on Catechetical Sunday
- The Movie Yellow: Incest as 'Normal' and Cassavates's Slides Into the World of Woes
- The Chicago School Teachers Strike Reveals the Need For School Choice
- The Sexual Barbarians and the Dissolution of Culture
- The Happy Priest Challenges Us to Ask: Who is Jesus to Me?
- Michael Coren on Canadian Public Schools: Teachers, leave those kids alone
- We Cannot Ignore Our Consciences: Cardinal Dolan On Religious Liberty
- In the Face of Danger, Successor of Peter Travels to Lebanon as a Messenger of Peace
- Reflections on the Dignity and Vocation of Women: Who or What?