This post is actually ridiculously overdue, as I thought I had posted it a long time ago but…didn’t.
Over the summer, my buddy Viv and I discovered our mutual affinity for seared scallops, and figured we would give it a shot. We traversed a ways to Catalina Offshore Products to get some fresh, good quality seafood. We were super confused when we drove to what seemed like a random warehouse, and walked in to find a place that looked like a office space. We literally walked in, looked around, and walked back out thinking that we made a mistake. Went back in, and the workers at the front desk asked,
“Are you here to buy seafood?”.
“Do you have close-toed shoes?”
*looks down at flipflops* “nope…”
“Hm…then you’ll just have to stand on the side then”
After a little while of strange questions, waiting around for who-knows-what, and putting on some hairnets, we got our scallops! We trekked on home with a bag of some of the fattest and freshest scallops I’ve ever seen.
We had to look up some info on how to cook scallops as well as gather some inspiration, and off we went with our experimental cooking adventure!
Before you cook scallops, you need to tear off the little white chewy section it has that doesn’t taste very good.
To sear scallops, we read that the best way was to melt some butter along with olive oil. This would create the nice browned color on the ends and also give it that buttery flavor that goes great with seafood.
Yes that looks like a lot of butter..and indeed it was…but you honestly can’t skimp on the unhealthy stuff if you really want some things to taste good…haha. Lightly salt and pepper each side, and when the butter/oil starts to slightly smoke, place the scallops on the pan, flat side down. They should sear for about 2 minutes per side.
We made a kind of sweet corn, avocado & tomato salsa to go with the scallops.
Add some fancy martini glasses, a squeeze of lime, and some chopped up hazelnuts on top, and TA-DA!
Not bad right? It was actually super refreshing with the salsa, and the hazelnuts added a great texture to the dish.
At the end of the day, we felt quite accomplished and satisfied in our bellies. Will definitely be down to embark on other uncharted territory in the seafood realm. Maybe next time it will be ahi tuna? Sea urchin? Only the future will tell…
That concludes our scallop adventure. And now, I’m craving seafood. Farewell.