The biggest tip I can offer is to buy fresh scallops. Being from a coastal city, I may be bit of a seafood snob, but fresh seafood makes all of the difference. If you go with frozen scallops, you’re sacrificing the flavor.
Searing scallops is a relatively easy process. Once they’re done, scallops go well with almost anything; on top of tossed greens, on a French baguette as a po’boy, or whipped together with a sauce and folded over pasta like I did here.
1. Start by patting the scallops dry with paper towel. They turn out much better when they’re not sopping wet when you cook the scallops.
2. I start by melting a pad of butter and about a tablespoon of olive oil, for some reason the mixture of the two just seems a little less unhealthy to me. Allow the butter and oil heat up over a medium heat and then add the scallops to the pan. Let the scallops cook for a couple minutes on each side.
3. While the scallops are bubbling away, scoop up some of the melted butter in the pan with a spoon. Pour the butter over the top of the scallops to really lock in the flavor.
4. Flip over the scallops and repeat the steps. Make sure the scallops are browned on each side and cook all the way through before taking them off the stove. After the scallops are done, keep them in a warming area while you prepare the sauce.
The White Wine Sauce:
– About 2 Tbs. of olive oil
– 1/2 cup of diced mushrooms
– 1/4 cup of diced green onions
– About 2 Tbs. of flour (use Wondra Flour if you have it)
– About 1 cup of white wine
– salt and pepper to taste
1. After washing the green onions and the mushrooms, carefully dice them up to prepare of the sauce.
2. Start off by allowing the olive oil to warm up on a medium heat. Throw in the mushrooms and the green onions. Allow the veggies to sauté for a few minutes, stirring it occasionally.
3. After the mushrooms and green onions are nicely browned, slowly add the white wine to the mixture. Give the sauce a good stir so the mushrooms can lock in the flavor.
4. Slowly whisk in the flour making sure there are no lumps in the sauce. Keep adding the flour until the sauce is to your desire consistency. Add salt and pepper to taste.
Place on top of pasta (my favorite is angle hair) and indulge.