This super easy recipe creates an outstanding meal. The total cooking time is less than 15 minutes, and is guaranteed to knock your socks off!!!
Ingredients:
8 oz Sea Scallops
Light flour for dusting
Salt
Cracked black pepper
1/4 cup orange juice concentrate
1/4 cup water
3 tablespoons of unsalted butter
2 Tablespoons of chopped basil
1. Rinse the scallops in cold water, and then pat dry, getting as much moisture off the top of the scallops as possible.
2.Preheat pan over medium-high heat
3.Add roughly 3 tablespoons of oil to pan
4.Lightly dredge the scallops in all purpose flour
5.Season with salt and black pepper
6.Immediately place the scallops in the pan, spacing 1-1 1/2 inches apart.
7.Cook for 2-3 minutes and then flip, cooking for 2-3 minutes more.
8.Remove the scallops and place on serving plate
9.Add Orange Juice and water to the pan, turn the heat to high.
10.Whisk the OJ until all the brown bits left on the pan are incorporated into the sauce.
11.Add butter, 1 tablespoon at a time, whisking until incorporated.
12. Add the fresh basil and cook for 10-15 seconds.
13. Pour the basil and citrus beurre blanc over your scallops and you're ready to eat!
Notes:
Be careful to thoroughly dry the meat. Any excess water will cause extra flour to stick to the meat.
This dish can also be made with chicken, pork or white fleshed fish (like halibut or tilapia). In the case of the chicken or pork, 1/2" thick cuts or less work best.
For some extra kick, add 1/2 teaspoon of minced chipotle peppers in adobo sauce (The whole pepper can be found in the mexican food aisle of your local supermarket)
Join me soon as I create another signature dish - Cardamom Pork Tenderloin.
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6 comments:
What are scallops? (aren't they fish of some sort?)
Where can I find them in the grocery store?
Does it actually taste good? (being fish and all.)
Sorry, this is pretty much like a professional blog, and my questions are so not professional sounding. love your video and your cute face! :D
No problem Ali,
Scallops are a bi-valve shell fish (Think of your local Shell gas station emblem) that propels its way through the water by opening and closing the shells, thus they create this HUGE muscle inside their shell, that's the part that Americans eat.
They are one of the least fishy things to come out of the ocean. In fact, they have a mildly sweet flavor to them. They're really delicious!
You can find them in the butcher block of your grocery store, they're usually by all the other shellfish (clams, mussels...)
Hope all is well!
cool Tom. You may have just convinced me to try this out.
LOVE YA!
This sounds SO good. I LOVE (really, really love) scallops! I have not had great success making them delicious in my kitchen, I may have to give this a try.
Thanks Kim, let me know how it goes!
(The most important trick with scallops is to err on the side of rareness, overcooking them turns them rubbery).
I've never bought scallops. Are they related to scallions? or scalliwags? or tadpoles?
love, Mom
I need to do something exotic.
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