Bay Scallops with Alfredo Sauce over Angel Hair Pasta

If you've watched one too many episodes of Hell's Kitchen and think it's impossible cook scallops, never fear.  I, too, overcame my fear of searing scallops.  Do Not Fear the Scallops.

Rinse and pat dry the scallops.  Season with a little Kosher salt.  Heat a nonstick sauté pan over a high heat.  Add a tablespoon of unsalted butter and a tablespoon of canola oil. The oil/butter mixture needs to be very hot before you add the scallops.  I mean hot enough to actually see just the tiniest bit of smoke.  Come.  Live on the edge with me!

Place the scallops flat-side down in the hot pan. Don't crowd them in the pan, or you'll lower the pan temperature.  That will cause the scallops to be steamed rather than seared.

Now make sure you read this sentence twice:  Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want.  Seriously.  PUT THE TONGS DOWN.

Scallops come in different sizes and thickness, of course, so it's difficult to give an exact cooking time.  But after a couple of minutes, gently peek underneath one of the scallops.  If you see a nice, caramel-colored crust on the underside, they're ready to be turned.

Overcooked scallops are sad scallops, so be very careful.  The scallops should be removed from the pan and served while their centers are still slightly translucent.  Take a peek from the side of the scallop.  They'll continue to cook after you take them off the heat.  Press them gently with your thumb.  If they're springy to your touch, you're good to go, if they're really firm, they're already overcooked.

Serve on top of the angel hair pasta or fettuccine topped with Alfredo sauce.

And here we go for that recipe:

2 cups heavy cream

1 stick butter

1½ cups freshly grated Parmesan cheese

2 T. chopped fresh Italian parsley

Kosher salt and freshly ground black pepper to taste

In a large sauté pan, heat the butter and cream over medium-low heat until it starts to bubble.  Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat.  Remove from heat and cover.

Add the cheese and toss until fully mixed.  Adjust consistency with additional cream if necessary.

Stir in the chopped parsley.  Season to taste with Kosher salt and freshly ground black pepper.  Toss with the hot cooked pasta of your choice (angel hair or fettuccine are perfect choices of course) and serve right away.  Serve with your freshly seared scallops or grilled chicken, or broiled shrimp, etc. etc. etc.