Best Sugar Seared Scallops Recipes

SEARED SCALLOPS WITH SUGAR SNAP PEAS AND RADISHES

Steps:

• Make the salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add pepper cress, pea shoots, flowers, and beets, but do not toss to coat. Set aside.
• Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add peas, and blanch for 2 minutes. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 minutes, and add to snap peas. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 tablespoon water, the peas, and radishes. Cook until water evaporates and butter coats vegetables, about 2 1/2 minutes. Season with salt and pepper.
• Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops until golden brown, 2 to 3 minutes per side. Transfer to a platter to keep warm. Season second side with salt and pepper. To the hot pan, add remaining 2 tablespoons butter and the orange zest and juice. Cook until butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops.
• Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Garnish with chive flowers, if desired. Serve immediately.

SUGAR-SEARED SCALLOPS

Steps:

• Mix together the sugar, salt, and curry powder.
• In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
• As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
• If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
• Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
• Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
• Put the scallops over rice.
• Drizzle sauce over scallops.
• Sprinkle chopped cilantro over entire dish.
• Bask in the compliments you'll get from your dinner guests.