I have a new friend. I call her Stretch. How do I know she is a “she”, you ask. Technically I don’t. But just look at how beautiful and elegant she is. No guy has ever been that fabulous and poised.
Stretch comes and visits me a couple times a week. I watch her out my kitchen window while I’m preparing dinner (or you know, standing over my sink licking Nutella off a spoon). Mostly she just walks up and down the dock and wades in the shallows. But this week I just so happened to be watching as she swooped down into the water, snagged a fish and ate it. It was so cool. And not a single feather was ruffled or out of place (unfortunately, I lack the grace that seems to come so naturally to Stretch). And guess what else? At that very moment, I was preparing these scallops. So it seemed that everyone in the neighborhood was having fresh seafood for dinner that night.
I’ve been blogging for just over a year now so it’s kind of hard to believe that this is my first seafood recipe post. I guess it’s just not something I make very often at home. Partly because I didn’t really develop a taste for seafood until later in life, so I don’t have as much experience cooking it as I do other things. And also I’ve always been lucky to live in places with fantastic seafood (New England to the Bay Area to Seattle), making it easy to get incredible seafood out at local restaurants.
But even if you are a seafood novice like me, you can master these Pan-Seared Scallops with White Wine-Shallot Reduction on the first try. Seriously. I would not lie to you.
The most important part of this recipe is developing a nice brown crust on the scallops. So make sure your scallops are very dry before placing them in your hot skillet (you’ll get the best results from a stainless steel or cast iron pan). And once they’re in the pan, don’t mess around with them. Let the caramelization process happen undisturbed for about 1-2 minutes per side.
Everything happens very quickly once you start, so make sure to have all your ingredients prepped and at the ready.
Recipe slightly adapted from Key Ingredient