The Literate Chef

Posts Tagged ‘sea scallops’

Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

The Red, The White, The Green and The Yellow

In General Articles, Recipes, Seafood, Vegetables on July 7, 2013 at 5:00 PM

Quick, Colorful, Delicious and Healthful

Quick, Colorful, Delicious and Healthful

A quick summer meal in vibrant colors of green, white and yellow and red – Sautéed Scallops, Sautéed Asparagus and Corn on the Cob. What could be wrong with that combination? Absolutely nothing. It is delicious, nutritious, easy to prepare, cooks quickly and looks beautiful. That was dinner for two, one blisteringly hot and humid night last week. But with double the ingredients, it could easily become an elegant meal for guests, as long as they don’t have a shellfish allergy.

A visit that day to our local fishmonger revealed beautiful sea scallops, not the little bay scallops, which shouldn’t be sautéed because they don’t stand up very well to high heat. These scallops were fresh, sweet and had no off-putting odor. Sprinkled with paprika and quickly sautéed in butter and served with a light sauce of pan juices, deglazed with white wine, they were heavenly. The asparagus were first steamed, then quickly sautéed in garlic and oil. All while the corn cobs rested quietly in a pot of previously boiled and lightly salted water.

Dinner was ready in about 20 minutes.

Ingredients:

For the scallops:
1 lb. sea scallops
2 Tbsps. unsalted butter
2 Tbsps. Hot Hungarian Paprika
1/2 cup dry white wine and 3 Tbsps. heavy cream

For the asparagus:
1 bunch of asparagus, tough ends trimmed
5 cloves of garlic, sliced
2 Tbsps. Extra Virgin Olive Oil

For the corn:
2 ears of corn, shucked
1 Tsp. Kosher salt

Procedure:

1. Bring a large pot of water to boil. When it begins to boil, stir in the salt, add the corn, shut the heat and let the corn sit in the boiled water until ready to serve. This technique cooks the corn, but does not overcook it.
2. Dry the scallops with paper toweling and sprinkle with 1 Tbsp. of the paprika.
3. Quickly steam the asparagus, when they turn bright green remove from the pot and set aside.
4. Heat a non-stick pan on high, gently add the olive oil, when shimmering add the garlic and stir. Add the asparagus and sauté for 2 or 3 minutes retaining their bright green color. Keep warm.
5. Heat a non-stick skillet large enough to hold the scallops without overcrowding. When hot, add the butter. Just before the butter begins to brown, add the scallops, paprika-coated side down and sprinkle the tops with the remaining paprika.
6. Sauté the scallops for about two minutes, until lightly browned, turn and repeat. When cooked to your liking, (I prefer them slightly undercooked) add the wine, bring to a boil and let scallops cook  for 30 seconds more. Remove the scallops and set aside. Reduce the pan juices until by half, stir in the cream, let heat for 15 seconds.
7. Pour the sauce over the scallops and serve all immediately.

Serve with a chilled crisp Albariño or a Rosé and beat the heat.

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