| Ingredients: | ||
| 16 | Large Scallops | |
| Extra Virgin Olive Oil | ||
| Kosher Salt | ||
| Freshly Ground Black Pepper | ||
| 2 | T | Good Sherry (not “Cooking Sherry”, this should be stuff you would actually drink) |
- The scallops should be about 1 to 1.5 inches across and should smell sweet and a little like the ocean.Unless you’re buying them at the fish market near where they were harvested, make sure they’re still individually frozen, since chances are very good that they were shipped that way. Being frozen, thawed and re-frozen does not improve the flavor or texture.
- Defrost the scallops in the refrigerator, in a sealed plastic bag overnight
- When thawed, lay scallops out in a single layer on a clean kitchen towel and gently pat dry
- Season lighly with kosher salt and freshly ground pepper(no cheating with the pre-ground pepper!) . Flip them over and do the same to the other side
- Lightly coat a large stainless steel or teflon pan with olive oil and heat on high until the oil barely starts to smoke.
- Quickly arrange the scallops in a single layer on the bottom of the pan, without crowding them together.
- Let them cook for 1 – 2 minutes. Check the bottom of one of the scallops, and if it’s golden brown, flip them all over and continue cooking for another minute or two, until the second side is also golden brown
- Transfer immediately to two warmed plates
- Reduce heat to low and deglaze the pan with the Sherry, and drizzle over the scallops.
Serves 2
This goes beautifully with Couscous & Pine Nuts and some quickly sauteed Mushrooms & Broccoli or Red Peppers.