Tonight’s Beyond Basics Class at the Culinary Underground was all about seafood! We started with the preparation: how to fillet a whole fish and how to clean shrimp. I was so happy to learn how to properly sear scallops. I always seem to overcook mine, and they become rubbery. The key is to start with a really hot pan and cook the scallops only 1 – 2 minutes on each side. We served our scallops with a citrus reduction and Gremolata, which is an Italian herb condiment made of citrus zest, garlic, and parsley.
Seared Scallops with Gremolata
by Chef Lori at the Culinary Underground
Ingredients:
12 sea scallops, dry
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
Directions:
- Heat the butter and olive oil in a large skillet on HIGH heat.
- Pat dry the scallops with paper towels. If there is any moisture on the surface of the scallops, they will steam rather than sear.
- Season the scallops with salt and pepper.
- When the pan begins to smoke, add the scallops. Be sure not to crowd the pan.
- Cook the scallops 1 – 2 minutes on each side until a golden brown crust forms.
- Serve with Citrus Reduction and sprinkle with Gremolata. (See recipes below)
- Enjoy!
Citrus Reduction
3/4 cup orange juice1/4 cup white wine
2 tablespoons butter
- In a small saucepan on HIGH heat, reduce the orange juice, white wine, and butter until it forms a glaze. Pour over the seared scallops.
Gremolata
Zest of one lemon, lime, and orange
2 – 3 cloves garlic, minced
1/4 fresh parsley, chopped
- Mince together the lemon, lime, and orange zest with the garlic and fresh parsley. Sprinkle over the seared scallops as a condiment.
La Bonne Vie!
~Jen
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