I went on Pinterest when I got home, just to make sure I got the perfect recipe. And I found tons of them. The process for searing is pretty much the same across the board. What changes are the sauces, and what you serve them with. I decided to go basic with the sauce, with a Seared Scallops Recipe.
Here is the recipe version
And here is my version, served over asparagus risotto
Once again, just like my clams/mussels experience, I was completely impressed with myself. The scallops were cooked perfectly. Gorgeous caramel sear on the outside, creamy on the inside. I was really worried that I would overcook them, so I watched them like a hawk the whole time. The risotto was a really good accompaniment as well. I didn't really believe the fish monger when he said this would be enough for one person. By themselves, probably not. But with something else, then it's plenty.
Will I make these again? Most definitely. And I will get more adventurous with the different sauces and other accompaniments.
Recipe found on Leite's Culinaria
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