Pan Seared Scallops

12 Ounces Large or Extra-Large Scallops
Peanut or Olive Oil
Kosher Salt
Freshly Ground Black Pepper
1/4 C Extra Dry Vermouth
1 Teaspoon Unsalted Butter
1/2 Teaspoon Jelly or marmalade (Optional)
  • 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 lightly on both sides with kosher salt.
  • Lightly coat a cast-iron pan with peanut oil or olive oil and heat on high until the oil barely starts to smoke.
  • Quickly add the scallops to the pan in a single layer without crowding.
  • Let them cook for 1 – 2 minutes. Gently try to lift from the pan with tongs. IF they stick, they’re not ready yet, let cook a little longer.  When they’re golden brown on the bottom and not sticking, 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, add the Sherry, scraping up all the brown bits. Optionally add a 1/2 teaspoon of jelly or marmalade. Add a small pat of butter. Whisk to dissolve everything. Drizzle over the scallops and serve immediately.

Serves 2
This goes beautifully with Couscous & Pine Nuts and some quickly sauteed Mushrooms & Broccoli or Red Peppers.