We're spoiled here in the Northwest. We have an abundance of amazing farmer's markets, great restaurants (including gluten free, vegan, organic, etc.) trendsetting food-based businesses (Fran's Smoked Salt Caramels get their props in this month's issue of Martha Stewart Living) and we have an abundance of fresh seafood options at the ready. Spoiled, indeed.Tonight I whipped up one of my favorite seafood dishes, Sea Scallops with Capers. I made a simple salad of wild greens and baby spinach with sliced almonds and dried cranberries. A little goat or blue cheese would have been a nice compliment but I didn't have any in the house. The star of that salad, however, was a delicious vinaigrette made with my favorite flavored balsamic.
The balsamic is Tart Cherry Zinfandel Balsamic from Earth and Vine Provisions and I picked it up at one of our local wineries. Oh yeah, we're ridiculously spoiled with a lot of those in the Washington State area, as well. I love this balsamic whisked with olive oil for a simple and highly flavorful vinaigrette.
Finally, complimenting the cooking and dining experience this evening was Diana Krall's The Look of Love.
Sea Scallops with Capers
Sea Scallops with Capers
3/4 pound fresh or frozen scallops (About 10-12 medium to large scallops)
2 tablespoons butter
1 large shallot, chopped
1 cup dry white wine
The zest of one large lemon
The juice of half of one large lemon
2 heaping tablespoons of capers, rinsed
Sea salt
Grapeseed oil
When choosing scallops, choose the pinker ones. Those are the female scallops and they're sweeter and tastier. Once again, females are just better. Also, buy dry-packed scallops, as they don't have phosphate added. Rinse the scallops, dry them very well and set aside. In a saute pan, melt the butter over medium heat and saute the shallots until just before they start to brown. Add the wine, lemon zest, lemon juice and capers. Reduce the heat a bit and simmer until the wine cooks off and the sauce thickens, about 6 to 7 minutes. If the sauce isn't as thick as you'd like, go ahead add a little more butter...it's only better, after all!
You'll be cooking your scallops in a separate saute pan, or a cast iron pan if you have one. Be sure your scallops are completely dry and salt them with sea salt. Coat the pan with grapeseed oil. You don't need too much oil, just one generous coating on the pan will suffice. I like grapeseed oil as it's a flavorless, neutral oil and it has a high smoke point, making it perfect for searing scallops at high heat. Set your burner to high heat and once your oil is hot, add the scallops - flat side down. Be careful, as the oil will "pop", so long sleeves are wise. Don't crowd the scallops in the pan and cook them for 2 minutes on the first side. Don't do anything during those two minutes...don't move the scallops in the pan, don't peek to see if they're getting a nice sear, don't answer the phone...just be patient! After two minutes, flip them over gently with tongs and cook them for just 30 seconds on the second side. Immediately plate them and spoon the sauce over the scallops and dig in!
Afterthoughts: Note that the photo above does not show the scallops with the lovely sear you'll achieve if you follow the directions above. That's because I updated the instructions after I took a class in which I learned how to perfectly sear scallops after I posted this recipe, so I know that next time I make this dish , it will be even better now that I've perfected my technique for cooking scallops correctly!
Sea salt
Grapeseed oil
When choosing scallops, choose the pinker ones. Those are the female scallops and they're sweeter and tastier. Once again, females are just better. Also, buy dry-packed scallops, as they don't have phosphate added. Rinse the scallops, dry them very well and set aside. In a saute pan, melt the butter over medium heat and saute the shallots until just before they start to brown. Add the wine, lemon zest, lemon juice and capers. Reduce the heat a bit and simmer until the wine cooks off and the sauce thickens, about 6 to 7 minutes. If the sauce isn't as thick as you'd like, go ahead add a little more butter...it's only better, after all!
You'll be cooking your scallops in a separate saute pan, or a cast iron pan if you have one. Be sure your scallops are completely dry and salt them with sea salt. Coat the pan with grapeseed oil. You don't need too much oil, just one generous coating on the pan will suffice. I like grapeseed oil as it's a flavorless, neutral oil and it has a high smoke point, making it perfect for searing scallops at high heat. Set your burner to high heat and once your oil is hot, add the scallops - flat side down. Be careful, as the oil will "pop", so long sleeves are wise. Don't crowd the scallops in the pan and cook them for 2 minutes on the first side. Don't do anything during those two minutes...don't move the scallops in the pan, don't peek to see if they're getting a nice sear, don't answer the phone...just be patient! After two minutes, flip them over gently with tongs and cook them for just 30 seconds on the second side. Immediately plate them and spoon the sauce over the scallops and dig in!
Afterthoughts: Note that the photo above does not show the scallops with the lovely sear you'll achieve if you follow the directions above. That's because I updated the instructions after I took a class in which I learned how to perfectly sear scallops after I posted this recipe, so I know that next time I make this dish , it will be even better now that I've perfected my technique for cooking scallops correctly!
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