Scallops a culinary gem of the sea

Scallops are beautiful in flavor, texture and appearance. Sweet with a mild ocean flavor they’re a real treat. You can take a scallop dish so many different ways. I prefer them seared myself, however you can also poach, or eat them raw. 
Luckily, most scallops you’ll find in the store, or at the fish market will come cleaned and ready to cook. Watch out for milky looking scallops that usually means they haven’t been kept well. 

Sometimes they’ll come in their shell and you’ll have to clean them. Cleaning a scallop is easy. Simply take a small knife and insert it into the shell and gently scrape it from the shell. Open the shell and remove your scallop. Now all you have to do is remove the skirt from the scallop. Just run your thumb around the main peice if the scallop and gently pull the skirt off. You’ll be left with a beautiful,  clean scallop ready to cook.

Like i said before I like to sear my scallops. They get a nice crust and a beautiful medium rare. The middle of the scallop should be pink when you’re done searing it. Over cooking a scallop will make it go rubbery and lose its flavor. I use a very hot sautee pan with some butter. I also coat the foot, the flat end of the scallop, in seasoned flour. This does a few things, it makes the scallops crust nicer and more distinct, as well as creating more of a fond. That’s the brown bits at the bottom of the pan when you sear it. I also make sure to sear my scallops in butter. 

Place your scallops in the pan, making sure not to crowd the pan. Once you put them in don’t touch them until they’re ready to flip. Flip them after about 30 seconds once they have a nice golden brown crust. Wait about another 30 seconds and remove your scallops. 

Now I add some white wine to my pan and deglaze. I add aromatics like thyme and parsley. Thyme and scallops are a match made in culinary heaven. When the white wine is almost gone mount with butter off of the heat and stir vigorously. Pour this over your scallops and serve. Finish with parsley and a squeeze of lemon juice. That’s my favorite way to have scallops. 

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