a break
Ahhh, after all of the horrible heat that was forecast for the past several days, we have been enjoying some afternoon cool offs with dark clouds, gorgeous lightning, and even some much needed rain. The office window is open and the cool (60°F) air is dribbling in across my arms as I type. Oh baby! I love the smell of the mountain forests right after a rain. I think if I lived down on the flats, I would have lost it by now.
Because of the hot weather, we got up early yesterday morning to do a little hiking and shooting. Sadly, the Parry’s primroses are on their way out, but I see some king’s crown starting to bloom streamside. In another month, the wildflower display will be but a memory here. Best to enjoy them while we can.
bluebells, heartleaf bittercress, parry’s primrose
catching some stream action
The other day, I found myself in front of the Whole Foods seafood counter once again. That is trouble in a nutshell, let me tell you. “Okay,” I told myself, “don’t get all crazy.” No, no crazies. I decided to go easy on the wallet and ask for four scallops. Four luscious, supple, giant scallops. Oh yes… oh yes…
beautiful scallops make me cry tears of joy
The first time I purchased scallops at the Whole Foods in Boulder, I asked if they were dry scallops. Fish dude looked at me funny and said he wasn’t familiar with that term. So I asked if they were water-injected and he emphatically replied, “No ma’am.” I was relieved to hear that, but what was with the Ma’am thing? Anyway, on the East Coast I had seen two types of scallops: dry scallops and “scallops”. I put that in quotes because the little tag will read “scallops”, but the words underneath “scallops” written in 3 point font state that these beauties have been injected. Injected with sodium tripolyphosphate for the sole purpose of making those scallops SUCK. No really, it’s to prolong shelf life and maintain plumpness, but at the expense of taste, quality, and everything good known to Man.
simplicity in seasoning - just salt and pepper, kids
Back in the day, I made the mistake of purchasing these cheaper cousins and trying to pan-sear them. No dice. They oozed out their nasty STP juices (okay, I guess it’s mostly just water) and I wound up with braised rubbery scallops that tasted like ass. I learned my lesson and now hopefully you have too.
One of Jeremy’s favorite dishes is pan-seared scallops. He couldn’t resist ordering them whenever they popped up on a menu. As a cook, I couldn’t help but try to reproduce this dish at home. I get my jollies creating restaurant-style meals at home for a fraction of the restaurant price!
So what is the first thing to do? Well?? Get dry scallops. Haven’t you been paying attention?
I will pat the scallops dry of moisture first and then season them on both sides with salt and pepper. Next, get out your best pan because we want it to be HOT. I use my trusted 4-qt All-Clad frying pan. Add a little olive oil, set the flame on gi-normous. When the oil is hot, set the scallops into the pan.
pan-sear the right way: with dry scallops
They cook fast and even when you remove them from the pan they will continue to cook. If you overcook the scallops, they will become rubbery, you will have wasted your money, and I will personally show up in your kitchen and thwack your hands with a chopstick. So DO NOT OVERCOOK THE PRECIOUS SCALLOPS.
For these scallops (about 2 oz. each) I let them cook about 2 minutes on the first side, flip and cook another minute plus on the second side. I remove them quickly to a plate while I address the sauce.
sauce? you say
That sticky mess of burnt scallop bits in the pan would be unhappiness for the dishwasher (aka Jeremy), but a dream come true for me. It’s fond and it makes some wonderful pan sauce because it is packed full of flavor. With the heat reduced to high instead of gi-normous, I’ll slap in a pat of butter and stir it around as it melts.
don’t be adding crap wine!
When the butter is completely melted, it’s time to pour in some liquid. It could be broth, water(?), or wine. We were having a nice French Chardonnay that night, so I nipped a bit from the bottle. [Note: When I pan-sear steaks I like to use port for reduction.] The liquid will bubble and steam, but you need to get a whisk or spoon in there to stir it around and scrape at that fond sticking to the pan. The fond softens up and dissolves into the liquid, which makes cleaning the pan much easier and flavors that lovely sauce. As it reduces to the right consistency, I remove it from the heat and serve it with the scallops, pronto.
pan-seared happiness
Pan-seared Scallops
4 large dry scallops
salt
pepper
2 tbsp olive oil
1 1/2 tbsp butter
1/2 cup white wine
Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops.
August 3rd, 2008 at 6:05 pm
Those look fabulous!!
August 3rd, 2008 at 6:27 pm
I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty!
August 3rd, 2008 at 6:36 pm
I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen!
August 3rd, 2008 at 6:42 pm
Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently)
I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with.
August 3rd, 2008 at 6:45 pm
Beautiful, simple and perfect. Yum!
August 3rd, 2008 at 6:48 pm
The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again - do you have any ideas on how to manage the smells?
August 3rd, 2008 at 7:16 pm
So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool!
August 3rd, 2008 at 7:33 pm
Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home.
August 3rd, 2008 at 8:19 pm
Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat.
August 3rd, 2008 at 8:37 pm
They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;)
August 3rd, 2008 at 10:05 pm
Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning!
Cheers,
Rosa
August 4th, 2008 at 12:45 am
Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly.
By the way, I always use dry Marsala for deglazing after cooking steak - uh-maaazing :)
August 4th, 2008 at 3:15 am
Jen I’ve never seen something this beautiful. Bothe the pictures and the food.
xx fanny
August 4th, 2008 at 5:13 am
Those pan seared scallops are absolutely gorgeous and making my mouth water!
August 4th, 2008 at 6:32 am
The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature.
Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :)
August 4th, 2008 at 7:43 am
Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now.
August 4th, 2008 at 12:23 pm
That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :)
August 4th, 2008 at 2:34 pm
WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon!
August 4th, 2008 at 4:32 pm
I also cannot resist these on restaurant menus - i’ll have to try them at home!
August 4th, 2008 at 4:36 pm
Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops….
August 4th, 2008 at 4:40 pm
Those scallops look amazing!
August 4th, 2008 at 5:28 pm
when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny.
and beautiful scallops!
August 5th, 2008 at 2:00 am
Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics.
The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :)
August 5th, 2008 at 8:28 am
Yum and by the way, yum!
Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove!
August 5th, 2008 at 2:38 pm
Courtney - thanks!
Megan - delish! It’s not so bad as long as you don’t overcook them :)
Tony - ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;)
Mark - I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all.
Mollie - thank you!
Tom - As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter).
Mrs. E - yeah, they are pricey. We don’t indulge too often :)
Peabody - I bet you guys have awesome scallops now!
Cynthia - Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan - it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in - he will sometimes hold a reflector or flash for me to get the shot done faster!
Susan - you betchya, hon!!
Rosa - thanks, sweetie!
Laura - ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks!
Fanny - oh you! You take gorgeous pics all the time ;) Stop making me blush!! :)
Ellie - thanks!
Naama - thank you :)
Linda - yummm! I hope you enjoy your scallops when you make them.
Amy - Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :)
Susy - yes! Mother Nature rocks the hizouse! :) Thanks.
Dana - hope it works out for you at home. They are sooo good (and you can eat more at home too!)
Debbie - thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*)
Kevin - thank you, hon!
Cindy - ha ha! Is your mom Chinese? ;)
WoRC - hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;)
Joanne - I hear ya. When it cools down, don’t forget to give it a try!
August 5th, 2008 at 2:49 pm
Your photographs are simply beautiful. I am in awe.
August 5th, 2008 at 6:48 pm
oh goodness, those look delicious.
August 14th, 2008 at 5:22 pm
I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it!
August 14th, 2008 at 10:30 pm
omg. scallops. that last photo. want. need. hungry.
August 18th, 2008 at 6:12 pm
Nate - thank you!
Eula - they were quite good, I must admit :)
Megan - I trust you did it right, no need to thwack, hee hee.
Jaden - are you kidding me? Babe, have you had a look at your own blog?? :) xxoo
August 21st, 2008 at 9:01 am
Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process….
August 27th, 2008 at 10:18 am
Christine - yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops!