How do you like these Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette?
They’re the real deal, huh? True beauties. These scallops get around, if you know what I mean. That’s because they are wild caught Alaskan scallops. The Belle of the Ball, so to speak. Go to the finest restaurants from Bangkok to Barcelona, and you’re likely to find Alaskan scallops winking up at you in that seductive way they have. Renowned for their size, sweet flavor, and melt-in-your-mouth texture. Scallops from Alaska know how to live up to their reputation.
Of course you may not be in Bangkok or Barcelona. So you may want want to cook these lovelies on your own stove (in the privacy of you own home– wink, wink). In that case I suggest you tackle the job hot and fast. Because that’s the way scallops like it, hot and fast. Seared on the outside and succulent on the inside.
Which sounds easy doesn’t it? But I know you’ve made scallops at home before and been disappointed. How can that be? You’re a good cook. I know you are.
Still, how many times as this happened to you? You go buy the biggest scallops you can find, price be damned. You get home and you get out the good pan. You know, the shiny one– the one you paid way too much for. You slick it with just a barest hint of oil. When it’s good and hot, and begins to shimmer you gently slide those scallops into the pan. You know to let them be. You resist the urge to move them around a lot. Too much love and you won’t get that gorgeous golden brown color you saw in the photos. They’ll release themselves from the pan when they are good and ready. This much you know. So you stand there and wait. Clicking your tongs to that old Madonna tune “…Borderline, feels like I’m going to lose my mind…”.
