SEARED DRY GIANT SEA SCALLOPS

SEARED DRY GIANT SEA SCALLOPS image

Number Of Ingredients 5

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Ingredients

U-10 to U-15 Dry Giant Sea Scallops
(For appetizer's: 3 per person. For main dish: 5 per person)
Kosher salt
1 cup white wine
1 stick butter

Steps:

Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up! If you like, you can melt a bit more butter in the pan and drizzle it across the scallops right before service. A simple Beurre Blanc sauce is a great accompaniment for scallops. Beurre Blanc is a simple butter-based emulsified sauce that's great with fish or seafood. Beurre blanc: After scallops are cooked pour 1 cup white drinking wine into pan. Deglaze the pan and scrape the small bits off the bottom of the pan. Boil until reduced in half. Turn off heat. Add 1 stick butter and let melt. Salt to taste if needed. Tip: Cold butter keeps the beurre blanc emulsion from breaking.