Seared Scallops by Chef Pat

The thing I miss most about life in the lowcountry (besides the friends and family, of course!) is the food, and especially the fresh seafood at your fingertips. Chef Patrick Long, of The Green Room, gave me a taste of “home” with his seared scallops and basil buerre blanc. He also shared a few tips* on searing scallops successfully…helpful for someone who’s intimidated by the little guys like I was!

Scallops1

Scallops2

 

©CCR_Green Room-138

scallops3

©CCR_Green Room-189

Seared Scallops
Yields: 4 Servings

Ingredients:
1 1/2-2 pounds U-10 Scallops, De-footed (16 scallops)
1/2 cup blended oil 75% Canola, 25% EVOO
2 teaspoons Fresh Ground Pepper
1 teaspoon Sea Salt

Method:
1. Heat a thick, 10 inch sauté pan over high heat until extremely hot.
2. Place scallops in a small mixing bowl and season with salt and pepper, then coat with a small amount of oil to prevent sticking.*
3. Add the remaining oil to sauté pan and heat until oil begins to smoke.
4. Carefully add scallops to pan, placing with enough space between each one to allow circulation of heat. Sear on high heat for 3 to 4 minutes on one side, or until dark golden brown. Be aware of amount of heat – too much and they will burn, too little and they will not brown.*
5. Once scallops are seared, flip over in pan and remove from heat. Let scallops continue to cook for 3 to 4 minutes.
6. Serve with Basil Buerre Blanc.

Basil Buerre Blanc
Yields: 2 Cups

Ingredients:
2 cups White Wine
2 cups Heavy Cream
2 sticks of butter, cold and small diced
3 springs of Thyme
1 lemon, halved and juiced
12 Basil leaves, Chiffonade
Salt and Pepper to taste

Method:
1. Add white wine, thyme, and lemon juice into a medium-sized sauce pot. Bring liquid to a boil and reduce down until almost gone or about 1 tablespoon left.
2. Add heavy cream. Bring mixture to a simmer and reduce down by half.
3. Once cream mixture has thickened down, take off the heat, add butter in small amounts, and whisk until all butter has melted into the cream.
4. Strain mixture through a fine mesh strainer and add basil.  Season to taste.

Chef Pat served his scallops over a polenta cake with asparagus and it was amazing! Now take to the kitchen and get searing! Happy Thanksgiving!

4 Comments

Add yours →

  1. I love scallops. Especially the Queenies!

  2. this is what i had for my birthday dinner! nom nom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: