Pan Fried Seared Scallops
Scallops are often considered restaurant-only fare. They’re expensive and easy to overcook, which makes scallops intimidating for home cooks. But once you know how to cook scallops—which only take about 5 minutes on the stovetop!—they’ll become a quick weeknight treat.
All you need is 4 ingredients and 20 minutes for beautiful pan-seared sea scallops. The savoury crust from the cast iron gives the scallops a crispy texture on the outside while smooth and soft on the inside. This simple recipe is no fuss and a delicious accompaniment to a salad, pasta, risotto, or as an appetizer.
I’ve heard many times that preparing scallops is beyond a typical home cook’s skill set. Well, this recipe will prove that wrong. There’s really nothing to preparing this dish, just a little time to dry out the scallops, a few minutes in a pan, and then you are diving right into these beauties!
Although a little more expensive, wild caught seafood is much more sustainable and higher-quality than farm-raised.
When you are buying seafood, always spring for the extra cost for better quality, taste, and nutritional value.
If you are in a land-locked state, fresh seafood is always more difficult to come by. Search around for a local butcher who can guide you to a place that sources fresh seafood, or invest in a sustainable seafood subscription box.
Sautéed Scallops with Mushroom and Spinach Sauce.
- Frying Pan
- Medium Pan
- Serving Plate
- 75 g Butter Quality
- 100 g Mushrooms Wild – Button – Chestnut – Your Choice
- 100 g Spinach Stems Trimmed & Washed
- 2 tsp Oil Use Groundnut
- 1 kg Scallops Use USA Fresh or Devon
- 5 g Nutmeg Grate Fresh
- STEP 1Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a minute or two before adding the spinach. Cook on a high heat for about 1 minute, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander and set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm and sit to one side.
- STEP 2Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- STEP 3While sautéing the scallops, add the saved spinach juices to the pan previously cooking the spinach and mushrooms and whisk in the remaining knob of butter to create a succulent sauce. Season with salt and pepper and a grating of nutmeg.
- STEP 4Now finish in style: arrange the spinach and mushrooms on plates or in bowls placing the scallops on top, then spoon the nutmeg spinach sauce all around.