Scallops may be one of my favorite foods ever. I really enjoy when they are super crusty on the outside and tender on the inside. Give me a squeeze of lemon and I am in Heaven!I enjoy making scallops when I have company or when I want to treat myself to a special meal. I originally wanted to model these after my favorite scallop appetizer at Kartabar in Providence, RI. If you are in the area folks, check it out because the food is bangin and it is not expensive!
This dish consists of seared scallops sauteed with garlic and olive oil and then served with a cucumber wasabi dipping sauce<swoon.> So cut to me getting my ingredients together last night and me panicking because I can't find the wasabi paste. Bummer. Don't fret! I went to my old reliable sriracha mayo for a dipping sauce, which was delicious, but man I really wanted those scallops with the cucumber wasabi dipping saucce! Searching through my fridge I also found some left over egg roll wrappers from my philly cheesesteak eggrolls. Score! So I fried some of those babies up and voila! You have yourselves a beautiful appetizer that will wow your guests!
If I have watched enough Food Network in my lifetime, I know that there are a few tricks to cooking scallops at home. First, make sure they are completely dry before cooking them. For example, blot them on a paper towel for a few minutes to make sure they are dry. Next, once you put them in the pan don't move them around until they are ready. If they are still stuck to the pan, don't move them! Also cook them in a "screaming hot" pan as Rachael Ray would say. You want to get a good sear ( no not on high people, medium will do.)
Here is a simple recipe from Alton Brown to help you on your culinary journey....I finished these these off with my favorite mango sauce from whole foods. However if you want to try the cucumber wasabi sauce you can whip that up too!
Seared Scallops with Sriracha Mayo
- 1 to 1 1/4 pounds dry sea scallops, approximately 16
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Cucumber Wasabi Dipping Sauce
Sour cream (1 cup or so)
2 garlic cloves
Juice of 1/2 lemon
Mix finely chopped cucumber, pressed garlic, chives in a bowl with sour cream. Add lemon juice and stir. Season with S&P, squirt in a tablespoon of wasabi, taste, then add another.Taste the mixture and see what you need to add.