Hey y'all! I have always been into cooking but lately, I have been trying to step my game up a bit if you will. I have been taking hints/tips from various food shows, pinterest and of course, fellow bloggers!
I am linking up with Emily from Martinis& Bikinis Kate from Green Fashionista for their Recipe Swap!
What You Will Need:
scallops are a bitch. seriously. they are expensive and they are very easily screwed up. with that being said, they are my favorite food. twice a year, my dad goes to visit friends in Alaska..said friends are relatives of a fish market owner so, my dad always comes back with salmon, halibut, crab, shrimp, and most importantly, SCALLOPS! each time my dad goes, he brings me back 3-5 packages of fresh frozen scallops! I have been working on mastering the cooking technique and, I think I got it!
What You Will Need:
-scallops-duh! I had approx. 15
-3/4 cup white cooking wine
-2 TBSP butter
-1 large clove of garlic roughly chopped
-1/3 onion roughly chopped
-2 TBSP sugar
- fresh parsley
What You Will Do
1. rinse the scallops in cold water for 5 minutes in strainer. Pat dry with paper towel
2. in a medium sized pan, start melting 1 TBSP of butter on medium-high heat
3. once fully melted, add in garlic and onions. sauté for 5-7 minutes or until onions become transparent
4. add the white cooking wine and juice of 1 lemon then raise the heat to high for 3 minutes
5. pour the pan sauce out and place in bowl to the side
6. add remainder of butter on a medium high heat
7. while melting, season scallops with salt & pepper then *key step* dip flat sides (2) of scallops in the sugar
8. add directly to pan-the sugar gives the sear that you need and want
9. cook for 2 minutes on one side
10. flip scallops to other side and cook for another 2 minutes
11. pour the pan sauce back in the pan with the scallops to heat up for one minute
12. pull the pan from the heat and plate up the scallops topping with the fresh parsley
I enjoyed these scallops with a side of Emily's brussels sprouts! (highly recommended)! and a glass of 14 Daughters Chardonnay
Do you have any scallop cooking tips or tricks?