These delicate yummy morsels are quick to prepare and pair beautifully with other flavors. Here's the info to make this versatile side that is a great light option for summer.
I make a lot of scallops at my house. In these waning summer months they make a quick weeknight meal and taste amazing when fresh. It's a healthy option and can be pulled in a variety of directions for pairings. Citrusy salad? Sure! Savory noodles? Absolutely! My latest obsession? An delicious, yummy herb sauce from the garden.
Seared Scallops with Crispy Thyme
A cast-iron pan works best but a stainless steel pan will also work. Try avoiding a non-stick pan because creating the sear will be more difficult.
Ingredients
8 large dry scallops, prepped and salted
1 tbsp ghee (clarified butter) or grapeseed oil - use for high smoke point when searing
2 sprinkles of Kosher salt, about 1/4 tsp
Instructions
Prepare scallops by pulling off “beard” (hard section on scallop which attaches to shell - not every scallop will have one). Feel around scallop, and do not be shy about it. Put scallops on plate, sprinkle with kosher salt, and put back in fridge. Take out scallops just before searing.
Heat cast iron skillet on med/high, when pan is hot add generous tablespoon of Ghee and/or Grape seed oil (enough to cover pan). Once ghee starts to smoke slightly, add scallops and several sprigs of thyme, cover pan.
DO NOT TOUCH SCALLOPS. After 2 minutes lift one (it should easily release from pan if seared properly) & look for golden brown color. If not golden brown, put scallop back down, wait 1 more minute. This is the proper technique for searing anything, learn this technique, you can sear chicken, pork, shrimp whatever! Searing time will vary and depend on size of protein.
Always remember to baste scallops while cooking! I Use a large spoon, tip the cast iron pan to one side, and ladle the ghee over each scallop - this will infuse the flavor into each scallop.
Once scallops have perfect golden brown color, flip over, and let cook 30 seconds only and turn off heat! Drizzle kosher salt or sea salt over scallops.
After one minute, take scallops out of pan and put on plate with Mint, Basil & Jalapeño Salsa (optional) and cover with crispy thyme (drizzle with pan butter if desired). Serve immediately!
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