I had a left over of asparagus, and scallops in the freezer, so I decided to try mixing my usual scallop recipe with this one. I usually grill some orange, yellow and/or red bell peppers along with my scallops in olive oil, with Sel de Guérande and lots of ground black pepper. I saved the tips of the asparagus and threw them in at the end to grill (fry?) them a bit. I sprinkled the scallops and asparagus with a bit of lemon juice at the end.
For the sauce I used a bit of oyster sauce and a bit of water to blend, because I didn’t have any chicken stock offhand. I also added pepper, salt and thyme for a bit more taste.
The asparagus sauce was separating a bit, even though I boiled the asparagus for quite long… And I always have the same trouble with the scallops moisture coming out before it grills, because I use olive oil and I don’t want to ruin the oil so I’m afraid to put the heat too high.
But in the end it was all very delicious!!
Here’s what it looked like: http://www.ecere.com/scallops.jpg.
I have never made scallops but my boyfriend bought some frozen and on a day we didn’t want to go to the grocery store he said why don’t you make the scallops with a white sauce. He has good ideas but I have to figure out how to make them happen. More times then not, Simply Recipes has the answer. I followed this one for the scallops and made the white sauce from the creamy shrimp and broccoli. Darn it was good.. I added some sugar peas for sass. Your site is one of my favorites. Thanks
Thanks for the recipe. My boyfriend and I both enjoyed it.
I use grape seed oil exclusively for searing, scallops, beef etc. It is on the expensive side and a little goes a long way when using with high heat cooking. The secret is to not disturb the protein you are using until you see the color deepen along the edge after 3-4 min, the flip side does not need as long. Dry scallops are the only way to go, look around!
From a complete novice: I had never tried scallops before, but wanted to try this because of the simplicity and beauty. However, Whole Foods only had bay scallops in dry pack, or sea scallops in wet pack. Per the warnings above, I went ahead and bought the smaller bay scallops. It actually worked out very well, as the kids (ages 6 and 8) thought of them more as “nuggets”.
Neither kids nor wife was a fan of the asparagus sauce. I loved it. When I do it next time, I will add 2-3 whole asparagus to each plate as a garnish and for those who don’t like the sauce.
I also found that it cools off very quickly, so warm the plates and get everyone to dinner asap.
This recipe deserves to be made based upon that photo alone. What beautiful colors Elise. A++ for the styling on this post, and of COURSE the recipe is a keeper – they always are!
My son who is a chef stated that there is no reason to try and make scallops unless you can get the dry pack – the wet ones simply won’t sear and you’ve wasted your time, your money, and given yourself and other diners a wrong idea about how scallops are supposed to taste (wet pack, he maintains will steam and over cook in the process of trying to develop a sear…).
That might make scallops more a rarity on home tables, but given our tendency to over fish/farm the au courant favorites that might not be so bad.
And asparagus sauce – what a great idea – I am thinking about 5 more applications for it even as I type.
In answer to some of the questions on which pan to use, I personally cannot recommend a non-stick pan. Non-stick pans are not meant to be put over the extreme high heat you need to brown a wet-pack scallop — the other commenter is exactly right, “dry pack” scallops are the premiere scallop, are not treated with chemicals and brown WAAAY easier. Wet-pack are more common and are far cheaper, though.
I use cast iron mostly, but I also use a stainless steel All-Clad pan a lot. Both work fine for me. The key is to not mess with your scallops when you are getting that caramel-brown on the “good” side. Don’t flip them until they’ll lift. Then just kiss the other side; you can scrape that side with a metal spatula to remove the scallops if need be, as it will be the “down” side facing the plate, not your guest.
Anyway, those are my $0.02.
For a further explanation of why sea scallops don’t always brown properly, Ed gave a website, which I tried, but they are moving to a new server. However, I read the following explanation by Susan Selasky in our local paper(which worked for me) and I paraphrase here:
Fresh, dry-packed sea scallops are not treated or soaked in tripolyphosphate, which is added to increase their weight and extend their shelf life. The preservative causes them to absorb moisture, then during cooking, that absorbed water releases and almost steams the scallops, sometimes preventing a really good sear. Further, if one uses oil for searing the TREATED scallops, the resulting moisture will cause the oil to spatter.
To avoid this buy fresh, dry-packed sea scallops…. They should be creamy light beige or off-white…. If they are stark white, they may have been treated with the preservative.
Thank you for the explanation Martha. ~Elise
Because I love to turn everything into soup, I’d probably take the asparagus sauce just a bit farther — a bit more liquid — to the soup stage, and serve those beautiful scallops like icebergs in the soup. Also, I’m very lucky to get freshly picked asparagus from my local farm, and when they are very fresh, they generally don’t need to be peeled, especially if they’re going into sauce or soup.
Looks good. Question – do you steam the asparagus lightly before peeling the outer layer of the spears, and then cook them more to blender-softness by boiling them? Is it easier to peel after they are slightly cooked, or could I do this when they are raw?
Easy enough to peel when raw. ~Elise
Fantastic picture and an informative post about how to properly cook scallops. Thanks. I have never eaten or cooked scallops. What is the texture like? Is it like flounder when well done?
The closest I can come to is a fresh piece of swordfish, cooked perfectly so that it is melt-in-the-mouth tender. The problem with that analogy is that most people overcook swordfish to the point that it is steak-like. So all I can say is that it is like a thick piece of fish, should be very tender, and not as fishy. ~Elise
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