Okay yes I love Scallops…LOL I know I know, I say I love everything I blog about but that’s why I blog about it 🙂
Any way 🙂 scallops are so delicious…if you don’t over cook them 😦
I really cook very simple for myself, it was a beautiful spring day and I found some fresh carrots, brussels sprouts, mushrooms and these scallops. I knew it would be a great quick spring dinner to make and of course I used my infused olive oil.
Let’s talk about the olive oil for a minute, a lot of these stores that are popping up that have like 20 different infused olive oil and 20 different infused balsamic vinegar’s and yes I love them!!! 🙂
Right now I have Lime infused olive oil, Roasted Onion & Cilantro infused olive oil, White Pear Cranberry Balsamic Vinegar and the Blueberry Balsamic. They have so many more to choose from, so check out where you live and see if you have any shops near you that sell these amazing oils and vinegar’s.
I just thinly slice everything
add my Roasted Onion & Cilantro infused Olive oil to skillet over med-heat
you can always you some fresh herbs at the end before plating if you
don’t have infused oils
added my shallots, carrots & mushrooms cook about 5 minutes
meanwhile pat dry the scallops, salt and pepper,
add to skillet with 1 tbsp. olive oil
turn when they get a nice caramel color on them
at this time add brussels to your skillet with your
carrots, mushrooms, toss just and cook for just
about 2-3 minutes
add a tbsp. butter to scallops
once butter melts, till the pan and with a spoon
scoop melted butter up over the scallops to finish
Plate your veggies
top with the scallops and Enjoy!!
Recipe – serve 3 or 4 scallops per person
5 – Carrots, thinly sliced
5 – large mushrooms, thinly sliced
10 – brussels sprouts, thinly sliced
1-2 large shallots
salt & pepper
In a large skillet over medium high heat add 2 tbsp. olive oil, then add mushrooms, carrots and shallots, cook until almost tender and a little caramelized. Add the brussels and continue to cook for about 2 – 3 minutes. Add to center of plates and top with cooked scallops.
Pat dry scallops very well and salt and pepper both sides, over medium high heats cook scallops in a skillet with a couple tablespoons of olive oil. Make sure you do not over crowd the skillet, let them cook for a good 3 minutes, once caramel in color you can turn them over, let cook 1 more minute then, add butter. Once butter is melted, tilt the pan and spoon butter over scallops to finish cooking, scallops should be springy to the touch, they will continue to cook once you remove them from the heat. You do not want the scallops to get firm that would mean they are over cooked.
Serve them right away and you can drizzle the extra butter over top once plated.
***Note on the butter, if you are only serving 4 – 8 scallops you will not need more then 2 tbsp. butter. Anything less I would use only 1 tbsp.