pan-searing scallops - take off those feet

Quality scallops are one of my very favorite treasures of the sea – I definitely prefer them over hijiki, by contrast – and can be eaten raw. Note what word I chose to begin that sentence with. Don’t settle for second-rate seafood. Look at it, smell it, don’t buy discounted old stuff - all the common-sense rules apply. With seafood, freshness is everything. That, and maybe avoiding mercury contamination. The key here though: don’t fear the natural product. When searing scallops you’re not trying to cook these things through, far from it. All you are aiming to do is caramelize the outside. The whole process should take around a minute, maybe less.

 

a little fancied up

Remove (if it hasn’t been done already) the tough muscle shaped like a little foot on the side of the scallop. If you are using frozen scallops, which by the way are quite good these days, bring them to room-temperature-ish before searing. You can eat the foot by the way; it just doesn’t have a nice texture. Get a fry pan going on high heat until it’s very hot. Put some high-temp cook oil in there (like grape seed oil or canola oil), maybe a couple of tablespoons, and when the oil is also hot place your scallops in there. Make sure you hear that sizzle! It’s the sure sign that the oil is hot enough to give you a good sear. Stay on high heat and check your scallops after about 20 seconds. If it’s golden and browned, turn. 20 seconds the other side. Cut the heat and take those guys out of there, they are finished. If you want to sear a flavor in, try a dry-rub beforehand instead of a marinade. You don’t want them wet before searing. Wet things don't sear. Me? I like them with a little salt, and maybe some turmeric or Cajun seasoning. Or sometimes a bit fancier.