21 (Thu) April 2011
Pan-Seared Scallops with Corn and Conchiglie Rigate in Clam Sauce
-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.
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