Fleur de Lis

Fleur de Lis

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Wednesday, June 8, 2016

Tapas Thursdays: Pan Seared Scallops with Anchovy Butter


If you're going to spend the $$$ for quality ingredients, make sure you lean to cook them properly. Many people are afraid to sear scallops because of the intimidation factor. Practice makes perfect. If you're learning how to sear scallops, instead of filling up the skillet with a dozen scallops, place one or two in the skillet at a time. Making sure the scallops are dry before placing them in the hot pan will help to sear them as well. Once you put them in the pan, leave them alone without moving them for 60 - 90 seconds. The trick is to sear them to a beautiful golden brown without allowing the interior to become rubbery.

To say these were delicious is an understatement. Even if you think (or know!) you don't like anchovies, the anchovies in this recipe simply melt away into the butter sauce and infuse it with a most wonderful flavor! Give this one a try.

2 t. olive oil
12 large sea scallops (3/4 pound), rinsed and patted dry
2 T. butter
3 drained anchovy fillets (I cut mine into thirds)
2 cloves garlic, crushed
2 t. lemon juice
1 T. finely chopped fresh chives

Heat oil in large skillet over medium high heat.  Cook scallops, both sides until lightly browned.



Remove from skillet; cover to keep warm.

Reduce heat to medium, add butter, anchovies, until garlic to skillet.  Cook, stirring, until garlic is lightly browned.


Return scallops to pan with juice; cook until scallops are heated through. 

Serve scallops drizzled with anchovy butter and sprinkled with chives.




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