Thursday, May 15, 2014

Pan Seared Scallops

"The scallops are raw! Are you kidding me!?"

Shouts Chef Gordon Ramsey on the popular TV show "Hell's Kitchen". Scallops were a staple dish on the show and it seemed like contestants always crashed and burned making them. The show made them look so easy to cook! 

So let's fast forward to 2014. I've never even eaten scallops let alone tried to cook them. Isn't it obvious that I would have to change that?

The seasoning of the scallops themselves is very light as you don't want to mask the great taste of the scallop itself. The pan sauce is optional but I think it adds a nice touch to the dish. Finally, what's a dish without bacon!? 

Pan Seared Scallops


½ pound Scallops
1 small Scallion - diced
1 teaspoon crushed Garlic
¼ teaspoon Rosemary - chopped
1 teaspoon Bacon –cooked, crumbled
2 tablespoons Olive Oil
2 Tablespoons Butter
¼ cup Chicken Stock
Salt and Pepper to taste


1.     Heat the olive oil in a large sauté plan over medium heat.
2.     Sprinkle both sides of the scallops with salt and pepper.
3.     Once the pan is hot, sauté the scallops for about 3 minutes per side. Make sure the scallops are spaced out in the pan and not touching.
4.     Remove the scallops and set aside. Keep warm.
5.     After two minutes, pour the chicken stock into the pan. Using a whisk, scrape up what’s left behind from the scallops. Whisk for 2 minutes.
6.     Add the butter, crushed garlic, scallion, and rosemary and sauté for 2 minutes.
7.     Pour the pan sauce and the crumbled bacon bits over the cooked scallops and enjoy!