Wednesday, July 1, 2015

Sesame Butter Basted Scallops

So it's no secret that my kids watch (are obsessed with) cooking competitions. They argue it out with Gordon Ramsey and Tom Colicchio, each and every time. They criticize and provide "helpful" hits for my dishes, each and every time. That's the downside. The upside? They are exposed to new foods, and new methods of cooking, and they are constantly asking for me to make things, that they haven't tried. Their most recent request? Scallops.  Now, I LOVE scallops anyway I can get them; raw, seared, wrapped in bacon, baked, etc.... But for the kids first experience, I just wanted to serve them simply, so they could really taste what a scallop is supposed to be. No fuss, no muss, just pure unadulterated scallop.

And, you guys! This scallop dish was just that. Perfect, simple, easy, and all scallop! Not to toot my own horn, but I may or may not have texted Jamie after tasting them, saying they were the best I've ever had. 


18 Large scallops (I plan on 2-4 per person)
1/4 cup sesame oil
1/4 cup unsalted butter
Kosher salt


Remove scallops from fridge. Place on paper towel. Salt both sides of the scallop. Let sit while prepping pan.

Heat a large skillet over medium heat. When warm add all but 2 tablespoons of the sesame oil. Turn heat to medium high and add half the butter. When butter starts to turn a beautiful golden brown add scallops to the pan. The key to a good sear is high heat, and not over crowding the pan. I did mine in two batches. 

Once scallops are in the pan, leave them alone for 2-4 minutes- gently basting them by spooning the melted butter/oil over the top. Move them gently with tongs to see if they are easily moved, or still "stuck" to the pan. Here's the key- if you can't move them, don't. Once they are a beautiful golden brown, you will be able to easily flip them over. Once they are flipped, add 1/2 of the remaining butter. Continue to spoon baste for another 2-4 minutes, until you are easily able to remove them from the pan. Set aside to rest, cover with tin foil.

Add remaining oil (the last bit of the butter will go in, after the second batch of scallops has been flipped). Repeat.

That's it. All that's left is to enjoy them. 

Oh, and make sure you get them from an actual fish market- there is a big difference in quality and taste!

1 comment:

Custom thesis said...

They look so fresh and good! Thanks for sharing as always :)