Seared Scallops with Herb-Butter Sauce

Last Year's Post: Arroz Con Pollo
Two Years Ago:  Moroccan-Spiced Chicken with Roasted Squash

Scallops make a wonderful special-occasion seafood meal as a change from lobster, shrimp or crab, and are often less expensive.  They're easy to prepare and particularly delicious when seared to a caramelized crust in a very hot pan.  There are two things you need to know about scallops - bay vs sea scallops, and wet vs dry.

Bay and sea scallops taste very similar - the main difference is in size.  Bay scallops are much smaller and are available fall through spring.  Sea scallops can vary from medium-sized to very large and are available year-round.  Your best bet for consistently good quality throughout the year is sea scallops, although bay scallops in season are also delicious.  I personally prefer smaller (vs giant) sea scallops because they're easier to cook correctly without over-cooking the outside or under-cooking the inside.  You never want to overcook scallops or they become tough and rubbery.

The second question is wet vs dry scallops. Wet scallops are commonly treated with phosphates as a preservative.  When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more. (Take in mind, that you are paying for added water.) The absorbed water evaporates during cooking and, in turn, shrinks the scallops leaving them smaller, dry and somewhat tasteless.  Furthermore, the added water doesn't let scallops brown properly during cooking. It's generally easy to tell if they've been treated as they will usually appear snow-white in color.

Dry scallops are all wild and natural, and haven't been treated with any chemicals.  They're harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality.  Dry scallops generally have a natural vanilla color and will sear to a deep golden brown color.  If in doubt, ask your fishmonger if their scallops are wet or dry.

I bought  10 dry medium-sized sea scallops (approximately 2/3 pound) for $7.99 at my local Costco weekend "seafood event", and it was plenty for two people as dinner with a big salad.  Scallops are sweet and rich, made more so by the butter sauce of course.  Both The Lawyer and I thought they were the best scallops we've ever had.  And the recipe is very fast to prepare, which makes it perfect for a special occasion or romantic dinner.

printable recipe

Seared Scallops with Herb-Butter Sauce

Serves 2

For the scallops:

2/3 pound dry medium sea scallops (“dry” means no added preservatives – ask the fishmonger if they are “dry” or “wet”)

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt and freshly ground pepper

For the Sauce:

3 tablespoons unsalted butter, cut into 6 pieces

2 tablespoons finely diced shallot (1 medium)

¼ dry white wine

¼ cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives

¼ teaspoon finely grated lemon zest

Salt and freshly ground black pepper

2 lemon wedges for serving

Tip:  be sure to have all ingredients prepped (chopped, measured, etc.) before beginning to sear the scallops.

Remove the tough abductor muscle from the side of each scallop (if it hasn’t been removed already).  Rinse under cold water and pat dry with paper towels.

Heat a large nonstick or cast iron skillet over medium-high heat for 1 to 2 minutes.  Add the 1 Tbsp oil and 1 Tbsp butter and heat until quite hot.  Pat the scallops dry once more and put them in the pan in a single, uncrowded layer with one of the flat sides down.  Season with salt and pepper and let sear undisturbed until one side is browned and crisp and the scallops don’t stick to the pan, 2-3 minutes.  Using tongs, turn the scallops and sear until the second side is brown and the scallops are almost firm to the touch, about 2 minutes.  Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.  Let the pan cool for a minute before making the sauce.

Return the pan to medium heat.  Add one piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute.  Add the wine and simmer until reduced by about half, another 1-2 minutes.  Add the herbs and lemon zest.  Reduce the heat to low, add the remaining butter, and whisk constantly until the butter is melted.  Season with salt and pepper.

Serve the scallops with butter sauce poured on top and lemon wedges on the side.

Lobster and Shrimp Gratin

Last Year's Post: Italian Sausage and Wild Mushroom Risotto
Two Years Ago:  Salmon with Pumpkin-Seed Cilantro Pesto

I'm posting this recipe now because Valentine's Day is coming up and you might be thinking about making a special meal.  If you love seafood, this is a great way to enjoy a very special meal without breaking the bank.  I made this gratin with lobster and shrimp, but you could use all lobster or all shrimp or even crab.  The sauce is rich and creamy, and the breadcrumb topping adds a wonderful crunch.  Served over pasta, the gratin is filling enough that a moderate amount of seafood is more than plenty.  I bought two small (6-8 oz) lobster tails and 10 extra-large (U13-15) shrimp at the store for about $30.  Including the other ingredients, this dish cost around $35 to make, which is under $9 per serving.  That's very affordable considering what you would pay for it in a restaurant.

Although the lobster tails were small and there were only 10 shrimp, the lobster meat is cut into pieces and the shrimp are cut in half lengthwise (head to tail) so each diner receives half a lobster tail in addition to 5 shrimp pieces in their portion.  The other cool thing about cutting the shrimp lengthwise is that they curl into very pretty corkscrew shapes when they cook.  (The slight yellow tint after cooking is due to the saffron in the cooking sauce.)

In the interest of full disclosure, I will tell you that there is a fair amount of prep work involved in preparing the seafood, chopping vegetables, making the sauce, cooking the vegetables, and preparing the breadcrumb topping.  First of all, it's SO worth it.  And second, the good news is that it can all be done in advance.  I mean, who wants to be slaving away in the kitchen when you're trying to have a special dinner?  If you assemble the dish in advance you may want to extend the cooking time by a few minutes just to be sure the sauce gets good and hot - check for bubbles around the edges.

Speaking of vegetables, I have to get in a plug for farmer's markets whenever possible - check out the spectacular carrots I found this week.

I know this isn't the lowest-calorie menu I've ever posted, but you can lighten it somewhat if you want by using half and half instead of heavy cream.  And hey, it's a special meal.  I read a quote yesterday by some celebrity or other who said that she tried to eat healthy but also allowed herself to splurge.  She said it's all about the balance of good to bad, and I agree.  What fun is life if you don't allow yourself a treat once in a while?  Just be sure to go back to healthy eating again the next day!

My last comment is about the gratin dish - I love my gratin dish but if you don't happen to have one, don't worry.  Use any baking dish you have that's relatively wide and shallow (this dish is about 12" x 9") rather than small and deep.  That's because it's all about spreading the breadcrumb topping as widely as possible so every bite has that wonderful crunch in addition to the creamy sauce and seafood.

Serve the gratin with a fresh green salad, crusty bread and a good wine and your guests will be very impressed.

printable recipe

Lobster and Shrimp Gratin

Serves 4

1 cup seafood stock or clam juice

1 cup heavy cream (or half and half)

½ cup plus 3 tablespoons white wine, divided

3 tablespoons tomato puree

¼ teaspoon saffron threads

10 very large (U13-15) raw shrimp, peeled, deveined and tails removed, cut in half lengthwise (head to tail)

2 small (6-8 oz) raw lobster tails, meat removed from shell and cut into pieces

6 tablespoons unsalted butter, divided

1 tablespoon all-purpose flour

Salt and pepper

1 leek, white and light green parts only, cut in half lengthwise and sliced

¾ cup chopped carrot

¾ cup panko bread crumbs

1/3 cup freshly grated Parmesan

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon leaves

2 cloves minced fresh garlic

8 oz spaghetti or fettuccine, cooked

For the Sauce:

Combine the stock, cream, ½ cup of wine, tomato puree and saffron in a medium saucepan.  Bring to a boil, lower the heat, and add the shrimp and lobster pieces.  After 3 minutes, use a slotted spoon to remove the shrimp and lobster to a bowl and set aside. 

Continue to simmer the sauce until reduced by half, about 12 minutes.  Mash 1 tablespoon of butter together with the flour.  Whisk the butter mixture into the sauce along with ½ teaspoon salt and ½ teaspoon pepper.  Simmer, stirring constantly until thickened, about 5 minutes.  Set aside.

Melt 2 tablespoons of butter in a medium sauté pan.  Add the leeks and carrots and cook over medium heat for 5 minutes, until softened.  Add the remaining 3 tablespoons of wine, ¼ teaspoon salt and ¼ teaspoon pepper and cook for 5 to 10 minutes, until tender.  Set aside.

Combine the panko, Parmesan, parsley, tarragon, and garlic.  Melt the remaining 3 tablespoons of butter and mix it into the crumbs until moistened.

Preheat the oven to 375 degrees.

Spray a 9” x 12” grain dish (or similar-sized shallow baking dish) with nonstick cooking spray.  Place the shrimp and lobster pieces in the dish, followed by the vegetables.  Pour the sauce evenly over the top and cover with the breadcrumb mixture.  Place on a baking sheet (for ease of lifting) and bake for 20-25 minutes until the top is browned and the sauce is bubbly.

Serve hot over hot cooked pasta.