Nov 6th 09

Speedy Sesame Seared Scallops

Had this for dinner served over Quick “Baked” Sweet Potatoes and served with a side of  Balsamic Sesame Swiss Chard.  So delicious, and very quick.

First up, I took the thawed large Sea Scallops, dried them well with a paper towel, and then seasoned them.  I like just regular old salt and pepper, but any herb or spice mix/rub will work.  I then loaded up a plate with sesame seeds, and pressed the scallops into them.  Here’s what it looks like:

While I was rolling the scallops, in a frying pan I was heating up some olive oil.  Butter works a little bit better, actually, since you’re searing the scallop, if you’re concerned with aesthetics; if you let the butter brown in a pan first, it gives the scallop a nice warm brown color, if you’re eating butter in moderation.   I did about a 1/2 of a tablespoon of butter and enough oil to cover the bottom of the frying pan.  You don’t want the sesame seeds to stick to the pan.

So next, once the butter is nice and brown and the oil is hot*, PLACE scallops into the pan.  You want to sear them just long enough to toast the sesame seeds and also to give the outsides a nice brown color.  I like mine just past pink, but cooked through.  Make sure that if you are planning on literally searing (Definition: having the outsides quickly cooked [almost burned] and leaving the insides raw/cold/uncooked) the scallops, make sure you’re using sushi-grade scallops.  

Give ‘em a couple minutes per side, till they’re brown and sesame seeds are nice and toasted, and Voila!   YUM! 

Here’s what they looked like:

*TIP: Here’s an easy way to tell if your oil is not too hot, not too cold, but juuuuussstt right:

Carefully take a drop of water, and drop it into the oil.  Please only do this with a DROP of water, not a CUP.  That will just be bad news, trust me!!!  If it sizzles nicely, it’s ready.  If it does nothing, it’s not warm enough yet, and if it sizzles and pops and snaps hot oil in your face, well, it’s a smidge on the “too hot!” side.  But if it sizzles without popping and snapping, you’re good to go!

Related posts:

1. Lobster, Shrimp, and Scallop Scampi
2. Balsamic Sesame Swiss Chard
3. The Superintendent's Speedy Egg Scramble
4. Lemon Pepper Seared Sea Scallops
5. Herbed Parmesan Crusted Salmon