Scallops, what’s in a word? For me the whole universe. In my childhood my dad used to dive for scallops and bring them fresh from the ocean for us. Mom always seared them with butter, pinch of salt and pepper (which is still my preferred way of cooking them). Heavenly good!
Nowadays it’s hard to find good scallops in stores, there are so many labels and names. Usually there are 2 types of scallops:
- sea scallops – they are large and round
- bay scallops – smaller ones, their meat is tender
Unfortunately a lot of scallops are soaked in a phosphate solution. It whitens them and makes absorb more water increasing their price and, hence, price. That phosphate solution is a common ingredient in soaps and detergents, and has a distinctly soap-like flavor.
Many of you have seen this milky liquid coming out of the scallops while cooking them. This also prevents them from actual searing. They do not brown well, instead they are steamed in this milky soapy liquid which alters the taste and overall doesn’t look good.
In a store look for scallops labeled “chemical free” or “dry packed.” My best bet is WholeFoods fish counter, however I’m sure your local fish market should carry them if you ask.
Now when you bought the right scallops, here is what else you need.
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Seared Sea Scallops with Brown Rice SaladPrep Time:15 minutesCook Time:10 minutesTotal Time:25 minutes
Perfect dinner idea: scallops + brown rice +vegetables
Yield: 6Category:entree, dinner, seafood Cuisine:International Ingredients- 1 1/4 cup cooked brown rice
- 1 bunch of lettuce
- 2 cups shredded carrots
- 1/4 cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp salt and pepper
- 2 Tbsp ghee
- 1 lbs dry scallops
Instructions- Toss together rice, lettuce, shredded carrots, balsamic vinegar and mustard. Add half of salt and pepper.
- In a skillet heat ghee until hot.
- Pat any moisture from the scallops using paper towels. Season scallops with the rest half of salt and pepper.
- Cook for 2-3 min per side depending on the size.
- Serve over rice and lettuce salad.
- Garnish with the shredded nori and sesame seeds.
NotesIn a store look for scallops labeled "chemical free" or "dry packed."
Nutrition informationCalories per serving:167.35 kcalFat per serving:5.21 gSaturated fat per serving:2.84 gCarbs per serving:18.73 gProtein per serving:11.02 gFiber per serving:2.39 gSugar per serving:3.8 gSodium per serving:470.36 mgTrans fat per serving:0.0 gCholesterol per serving:29.07 mgRecipe Management Powered by Zip Recipes Pluginhttps://gourmetoz.com/2018/01/17/seared-sea-scallops-with-brown-rice-salad/2019 Gourmetoz.com