That’s not too bad…but yeah, not nearly as browned and crispy-surfaced as your first photo. Damn…I wish I had some scallops to cook now!
Maybe I am the only person in the world who doesn’t like scallops. Although some of these suggestions sound pretty good.
I owe you a beer, Zoid.
TNAI Mrs. Plant made that tonight.
I deserve some credit for emailing her the recipe, but She is The Master Chef.
Glad you liked it!
You are forgiven! Go forth, eat scallops and sin no more!
Scallops + sherry = heaven I usually do them very simply - sear then deglaze with sweet Madeira, then add a thumbnail of butter and a splash of heavy cream, (salt papper, basil, to taste) stir until thick. Serve over angel hair pasta. Asparagus beside it, or baby peas dropped into the mix.
Yummy!
Therefore 90% of my scallop eating comes at restaurants :(. Frankly I’ve never seen (large or jumbo) scallop dish that was overpriced. I often find it’s one of those “break even” dishes.
As an aside, my absolute favorite scallop preparation I’ve ever had (and this goes against my more purist/minimalist tendencies) is seared scallops served with braised oxtail (or you can do short rib here, for much the same effect.) I’ve actually never been much of a “suft & turf” kind of person, but there is something about the delicate sweetness of scallops with the big, bold, beefiness of oxtails that pairs well together. I would have thought the oxtails would overpower the scallops, but they seem to have a synergistic effect on each other.
So dress it up just a bit?
Pulykamell, Dirk’s Fish on Clybourn carries dry packed scallops. Ain’t cheap though.
I ended up frying them in olive oil and garlic, tossing some capellini in the cooking oil and thyme, adding freshly-shredded parmesan cheese, and topping with the scallops.
Oh, I know where to find 'em. Treasure Island (at least the one in Hyde Park) usually has them, too. And I think most of the Whole Foods have them, but the last time I bought them was from Treasure Island.