The problem was that he just couldn’t get them right. He had a hard time getting them browned, and more often than not, they were overcooked. So when the-man-who-knows-more-about-seafood-than-I-ever-hope-to Hank Shaw was here the other day cooking scallops, both dad and I circled Hank like hawks, watching to see how he did it. Here’s what we learned.
Sear Scallops in a Hot Pan
You need a screaming hot pan! Scallops have a lot of moisture in them, which means you have to get the pan really hot to dry the outer edge of that moist scallop so that it can actually get hot enough to brown. When the scallops brown, the meat pulls back a bit (contracting proteins) making them easier to turn. Now theory doesn’t always translate to practice, you might still have some sticking. But when the scallop is seared enough, it should move more easily.
Easy Asparagus Sauce
An asparagus sauce is an excellent way to complement the scallops. While it looks fancy, it’s really just boiled asparagus, chopped then tossed in a blender with some chicken stock and then reheated with butter and salt. Any leftovers can be used as a sauce for pasta. Many sea scallops come with a tough flap of meat attached to them. Just pull it off and either discard or use in a seafood stock. The asparagus sauce is a great way to use the spears of asparagus in case you’ve chopped off the tips for use in another recipe. You’re just puréeing them here, so you’ll never see the tips. *Sea scallops are the big scallops, about 1 1/2-inches wide, as opposed to bay scallops which are small, about 1/2-inch wide. Look for “dry pack” scallops, as they are not treated with chemicals to keep them fresh; the chemicals are not overly harmful, but they change the texture of the scallop and make them harder to sear properly. Boil the asparagus in a pot of salted water for 5-8 minutes. This is longer than you’d normally cook asparagus, but you want the spears to blend well later. Remove the asparagus from the pot. If you want to retain that vibrant green color, shock them in an ice bath. Pour the sauce into a small pot and add the butter. Heat over very low heat until the butter melts, but do not let it boil, or even simmer. The sauce should be warm, not hot. If the sauce is too thick you can add more chicken stock. Add salt to taste. If your scallops are thicker than 1 inch, turn the heat down to medium-high. Most sea scallops are about an inch. Let them sear without moving for at least 3-4 minutes. Keep an eye on them. You will see a crust beginning to form on the outside edge of the scallop, and the meat will begin to whiten upward. A good time to check the scallop is when you see a golden brown ring at the edge of the scallop. Try picking it up with tongs, and if it comes cleanly, check it – you should see a deep golden sear. If not, let it back down and keep searing. The residual heat will continue to cook the scallops for a few minutes. Let the scallops cook for at least another minute, or more if you like your scallops well-done. Serve at once. Garnish with a little chopped parsley if you want, and maybe with a wedge of lemon.
