August 14, 2015

Seared Sea Scallops

I have always been a selective eater. (Read: picky) Lately though I have been trying to expand my palate. That includes seafood. I never want to eat anything that comes out of the sea besides canned tuna (yes, I know). But now as I am expanding into seafood, I have found that I like shrimp (unless you just dip it into cocktail sauce. Ew.)

My dad celebrates his birthday Sunday. This man will eat anything and shows his love by making you lots of food. He sometimes remembers what you like and dislike. He made me some bay scallops (cause he forgot that I didn't like seafood) and I was in heaven! I actually really liked them and ate a ton of them! I went home to recreate them and found that, like all things, I have expensive taste. 

BTW, I have never bought salmon before. What is a good price for it? 

Anyway, moving on. Scallops are easy to make but simple to ruin as well. I knew I needed to be perfect because well, I am too cheap not to be!

I dried them with a paper towel to take out some extra moisture. Then I sprinkled them with some salt and pepper and tossed them into a buttered hot skillet with a bit of olive oil. The trick is not to overcook them. I found that 1 to 1/2 minutes works best.


Really scallops are easy as one, two, three, and that is because there are three rules to cooking scallops:

1. DO NOT OVERCOOK.
2. Make sure they are not touching when the cook.
3. Serve immediately.


Happy Birthday Dad!
I bow to the master of cooking!

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