Perfect Seared Sea Scallops With Optional Caramel
Cream Sauce
Created by:
Helen Brady, Sales Representative
Viking Village -- Commercial Seafood Producers
Barnegat Light, NJ
Notes:
This recipe comes not only from one of our best overall fresh seafood suppliers,
but also our best scallop supplier. Helen and her family are prominent members of
the generations old fishing tradition on Long Beach Island, New Jersey. The name
Viking Village is synonymous with high quality.
Ingredients:
- 8 Oz. All Natural Viking Village Scallops
- 1 Stick Unsalted butter
- Salt
- Non-stick frying pan
Using a cold non-stick frying pan, rub the bottom of the pan with
a cold stick of butter until the pan is thinly coated. Heat pan until its very hot
and the butter begins to brown and smoke.
Turn the pan down slightly so the pan is still hot, but the butter
does not burn.
Add scallops, flat side down, while keeping at least 1” between
them so as to not overcrowd the pan.
Sprinkle lightly with salt. Cook 2-3 minutes and then flip. Cook
2-3 minutes on the other side until the scallops are carmelized and just cooked through.
For larger scallops, cook 3-4 minutes per side.
Optional Caramel Cream Sauce:
During the cooking process caramel is created from the scallops’
natural sugar content and the dairy fat in the butter. This carmelization is a desired
part of the cooking process and can be turned into a flavorful sauce very easily.
Simply, leave pan on high after removing scallops and deglaze the
pan with Half & Half.
Scrape the bottom and edges of pan to release all carmelized spots.
Let the sauce simmer for several minutes until a consistent color and consistency
is reached.