Pan Fried Scallops

Day 42: “Cooking the Perfect….”

February 11, 2011

Scallops of one of those dishes that I always order if they are on a menu in a restaurant.  When we are land locked in the middle of North America I so appreciate good seafood.  But because we are land locked the price for scallops in a restaurant can get pretty expensive.  I make scallops at home a few times a year but I always struggle with getting them just right.  I either over cook them or they are simply seasoned wrong.  This cookbook, really takes you step by step with full color photos on how to get the best dishes.

The Ruling:  We loved the scallops, well those of us who ate them.  Middle son doesn’t like the texture so he doesn’t eat them….says it is like a chubby baby.  They were simple  and full of flavor and were done just right.  This is an elegant dish that can impress friends and family, but know that you will spend just minutes making it.  I really took the time to dry off the scallops with a paper towel first.  The recipe calls for drying them in the fridge overnight (I skipped that step), and it also calls for drying out the seasoning (I skipped that step too).  I also skipped the step of cutting them in half.  This could easily be served as an appetizer or a main dish.

Pan-Fried Scallops, page 36

Ingredients:

  • 6 large fresh sea scallops, preferable diver
  • 1 tsp. mild curry powder
  • 1 tsp. fine sea salt
  • olive oil

Directions:

  1. Rinse the scallops with cold water and drain well.  Lay them flat on a one half of a cloth draped over a small baking sheet and cover with the other half of the cloth.  Let Dry in the refrigerator overnight.
  2. Mix the curry powder and salt together, sprinkle over a plate and leave overnight (the mix needs to dry our or the salt might make the scallops damp).
  3. When you are ready to cook, put a non-stick skillet over medium-high heat.  Splash in enough olive oil to cover the bottom of the pan thinly and heat until very hot.
  4. Cut the scallops in half.  Sprinkle half of the piece with curry salt, then fry for about 20 seconds on each side.  Drain on paper towels while cooking the rest of the scallops int he same way.  Serve immediately.

To Joyful, Simplified Living,

 MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com

Advertisements

2 Comments

Filed under Appetizers, Main Dishes

2 responses to “Pan Fried Scallops

  1. Pingback: Curried Chicken and Artichoke Casserole | 365clevercookbooks

  2. Pingback: Curried Chicken and Artichoke Casserole | MS. Simplicity

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s