We have a lot of fun with various ways of cooking Scallops…but there are times where less is more. This recipe embraces that mindset. Rather than imparting additional flavour or flare to our Scallops, we gave them the simplest treatment we could, giving them a really nice sear and letting their natural flavour and texture shine through.
We find that Cast Iron is far and away the best type of pan you can use to perfectly sear your scallops. Using this type of pan, they’ll come out golden brown with a slight crispiness on the outside and a perfect doneness on the inside. If you haven’t got one, you can still manage to make a good scallop…but it’s worth the investment! Outside of Scallops, you can make “Casteroles” and a whole lot of other Cast Iron Recipes!
We served our Scallops over a bed of spelt berries alongside a veggie medley consisting of corn, zucchini, yellow squash, onion, and dragon tongue beans.
Time: 15 Minutes
Ingredients:
- Sea Scallops
- Sea Salt
Method:
- Arrange your scallops on a paper towel. Be sure to leave a good bit of space between your scallops to get the entire surface area dry. Then, fold the rest of your paper towel over, and pat your scallops dry.
- Sprinkle your sea salt lightly atop your scallops.
- Heat your cast iron pan over medium heat, and add a little (maybe a half tablespoon) of butter. Allow your butter to melt completely.
- Arrange your scallops in your pan, and sear for 2-3 minutes until they turn golden brown on the bottom.
- Flip, and sear your scallops for another 1-2 minutes until the other side is seared as well (you’re looking for an internal cooked temperature of 120-130 degrees F).
- Plate, devour, and enjoy!
