2.106 Pan-Seared Scallops with Corn and Conchiglie Rigate in Clam Sauce

2.106

21 (Thu) April 2011

Pan-Seared Scallops with Corn and Conchiglie Rigate in Clam Sauce

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

w W and DJ

To brown sea scallops, starting at room temperature, my preferred method is to first sear them on one side in olive oil on high heat for exactly 2 minutes then flip and finish them off with a pat of butter for 1 more minute.

I find that a cast iron or stainless steel pan, anything but non-stick, works best both to achieve the desired crust on the scallops and to caramelize the scallop juices, which can then be deglazed and incorporated into a sauce/gravy right in the pan.

Here, I added some stock/broth leftover from a clam stew that I’d made as a side dish a few days ago.  Once again, I failed to make enough sauce/gravy, most of which was absorbed by the time I got around to plating and taking the photo.

I think that corn works well with scallops and most shellfish in general.

I admit that shell pasta with shellfish of any kind is a bit too cute.

(For more details re food, see WHAT)

(For more details re venues, see WHERE IN KOREA)

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