Scallops………………Made Easy!!

4 Comments

IMG_20130403_180934

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.

Ingredients

IMG_20130403_173001

I just thinly slice everything

IMG_20130403_174505

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

IMG_20130403_174813

added my shallots, carrots & mushrooms cook about 5 minutes

IMG_20130403_174909                            IMG_20130403_175441

meanwhile pat dry the scallops, salt and pepper,
add to skillet with 1 tbsp. olive oil

IMG_20130403_175753                                 IMG_20130403_175917

turn when they get a nice caramel color on them

IMG_20130403_180725

at this time add brussels to your skillet with your
carrots, mushrooms, toss just and cook for just
about 2-3 minutes

IMG_20130403_175619

add a tbsp. butter  to scallops

IMG_20130403_180829

once butter melts, till the pan and with a spoon
scoop melted butter up over the scallops to finish
cooking them

IMG_20130403_180934

Plate your veggies

IMG_20130403_181034

top with the scallops and Enjoy!!

IMG_20130403_181231

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
olive oil
Sea Scallops
salt & pepper
butter

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.

Enjoy!!!

Advertisements

4 thoughts on “Scallops………………Made Easy!!

  1. Thanks for the sea food recipes. The shrimp po’ boy and scallop recipes are great. I’ve not made a lot of sea food dishes although I love them. Maybe I’ll be inspired to do these and more.

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