Sea Scallops are probably one of the tastiest and easiest things to cook. They’re good, usually pretty large and “meaty”. And they are fresh and local, if you’re on the coast, of course. It’s definitely one of the benefits of being on the North Shore.
Now, if you watch Hell’s Kitchen with Gordon Ramsey or any of those stupid shows (which I do occasionally watch, they make it seem like it’s so difficult to prepare. Really, it’s SUPER easy. Here’s how…
1 lb Sea Scallops (10-12 scallops)
2 TBSP Butter (Kerrygold unsalted)
1 TBSP Extra Virgin Olive Oil
1 Clove Fresh Garlic, Minced
Salt & Pepper to taste
1/2 lb (or small bag) sugar snap peas
1/2 lb (or small bag) baby carrots
8 oz. sliced baby bella mushrooms (optional)
Start with the veggies, since your carrots will take the longest to cook.
Use a medium sized saute pan over medium heat. Melt 1 TBSP butter. Add baby carrots, mix/flip with butter in pan and cover for 2-3 minutes, stirring occasionally. Add Snap peas and mushrooms and cook for another 2-3 minutes stirring occasionally to coat evenly and make sure they don’t burn. Turn to low heat and leave covered until the carrots or soft enough to take a fork, but not mooshy. I like mine to still have a little snap to them.
At the same time, melt 1 TBSP butter and add Olive Oil to another medium to large saute pan over medium heat. When the butter has melted, add the minced garlic and let it brown slightly, 30-45 seconds. Pepper and Salt your Scallops on both sides before putting them in the pan. Be careful of using too much salt since they already have some salt content to them, so don’t over do it (especially if you’re using salted butter) then add the scallops to the pan. Place them in the pan evenly on a flat side.
Allow them to cook for a minute or two to get brown. Use the liquid (oil and butter) and baste the scallops as they cook. You may need to tilt your pan to get spoonfuls to pour over the scallops. This will add flavor and speed the cooking process slightly. Be careful that the scallops don’t stick to the pan.
After about 2-3 minutes (depending on the size of the scallops) flip them to the other side and continue to baste and allow them to cook. They should have a slight golden brown color. The scallops should be in the pan 6-8 minutes, 10 if they are really thick scallops.
Spoon your veggies onto your plate and place the scallops on top, then baste again with the garlic butter sauce from the pan. You can also add a squirt of lemon to give it some sweetness.
10 minute meal. Quick, easy, Done!