Tag Archives: pan

We decided to stay in last night and being that it was Saturday night I was in the mood for something a little special. After futzing around the house all day, the afternoon kind of snuck by and before I knew it, once again, it was too late to cook any long-cooking recipes. Seafood is a favorite when I don’t have a lot of time and scallops seemed like just the ticket for a nice dinner for two.

It is nearly impossible here in South Florida to find fresh sea scallops. Even when you find them at the fishmongers, scallops are often previously frozen or, even worse, wet-packed! I know I have written about this before but it bears mentioning again. Wet packed and even some frozen scallops (and shrimp) are soaked in a chemical solution called Sodium triphosphate or STP that ruins the flavor and texture. Take my word for it…you do not want to feed STP to your loved-ones! I always recommend IQF or “Individually Quick Frozen” scallops.

Thankfully, any time seafood is treated with STP it must be stated on the packaging and/or included in the ingredients. I visited our local BJ’s and picked up a nice two pound bag of IQF Sea Scallops. I’ve bought these here before but I always check the label and was pleased to find “Ingredients: Scallops” on this one. The two pound package should last Kat and I two, possibly three meals. So while scallops are a special treat for us, I don’t really consider them a splurge.

One of my favorite things to do when cooking shrimp or scallops is to prepare them 2, sometimes even 3 different ways, usually with a common thread tying the flavors together. I do this because, for me anyway, it makes the dinner seem especially nice…like something you might have at a restaurant. My common thread ingredient for this dinner was oranges. I have been on something of an orange kick lately and it’s a flavor that I think really compliments scallops. I am including both recipes here, either one would be a fine entrée (or appetizer) on its own.

I served these with leeks braised in white wine with orange rind and simple Old Bay seasoned and roasted Yukon potato medallions.

Pan-Seared Scallops with Grand Marnier Reduction Sauce

Recipe notes: This sauce is super concentrated and intensely flavorful. I would have preferred a little less sauce on the scallops pictured above. Plan on 3 scallops per person for an appetizer or a “Two Ways” entrée; use 6 per person if this will be your entrée.

3 to 6 – Medium scallops per person
¼ Cup – Grand Marnier
½ Cup – Fresh orange juice
2 Tbsp. – Butter, cubed into 8 pieces and kept very cold
Kosher salt & fresh ground black pepper
Fresh Orange zest to garnish
Olive Oil

Prepare scallops by removing the tough adductor muscle from the side of the larger adductor muscle ( “see here” ) then pat them very dry using a paper towel. Sprinkle both sides with kosher salt & ground pepper.

Warm 2 tablespoons of olive oil in a large non-stick pan over medium high heat. When oil is shimmering and just beginning to smoke carefully, one at a time, set the scallops into the pan. Sear the scallops without touching them until some browning becomes apparent around the edges, about two minutes. Turn them gently over and sear two minutes more or until scallops are cooked nearly through. (If you cut into one the center should still be a little translucent). Remove the scallops to a plate and cover to keep warm.

To the same pan add the orange juice and boil until the juice becomes syrupy and reduces to about three tablespoons. Remove the pan from heat, add the Grand Marnier and place back on heat. Cook, stirring or swirling occasionally, until the liquid has reduced to about 4 tablespoons. Remove the pan from the heat and stir in the butter cubes 2 or 3 at a time. Continue stirring, adding more cubes as the butter melts and becomes incorporated until all butter has been added. The sauce should now be the right consistency for serving.

To serve place the scallops on your serving plates and drizzle a tiny bit of the sauce over each. Garnish each scallop with a pinch of orange zest and serve.

Pan-Fried Scallops Crusted with Panko and Orange Zest

Recipe Notes: The orange zest in the crust caramelizes quickly and turns a deep brown. Don’t worry! As long as you do not over-brown the crust it does not burn. Actually, I really liked the deep orangey flavor the caramelized zest gives the crust. The Grand Marnier sauce from the above recipe was good on these…just don’t use too much! Plan on 3 scallops per person for an appetizer or a “Two Ways” entrée; use 6 per person if this will be your entrée.

3 to 6 – Medium scallops per person
1-1/2 Cups – Panko crumbs
½ Cup – Whole Wheat or Unbleached all-purpose flour
1 Egg – Lightly beaten with 2 Tbsp. of water
Zest of one large orange (about 2 Tbsp.)
Kosher salt & fresh ground black pepper
Canola and Olive Oil

Prepare scallops by removing the tough adductor muscle from the side of the larger adductor muscle ( “see here” ) then pat them very dry using a paper towel. Sprinkle both sides with kosher salt & ground pepper.

In a small bowl combine the panko crumbs and orange zest, tossing to mix. Mix egg wash in another small bowl and place the flour in another. Dust the scallops first in the flour, then dredge in the egg wash, then toss them in the crumb mixture. Set crusted scallops on a plate and refrigerate until ready to cook.

Warm about 1/4 inch deep of 2 parts canola oil to one part olive oil in a med pan over medium heat. Allow oil to heat thoroughly before cooking the scallops. (Oil should measure 350 to 375 with a probe thermometer. When ready, a bread cube dropped into the pan should “boil” immediately and begin browning in about 1 minute.)

When your oil is hot, carefully place scallops, one by one, into the pan. Cook about two minutes, or until browning can be seen around the edges, turn and cook two minutes more. When golden brown (orange zest will be darker) remove the scallops from the pan to a paper towel or food rack to rest for about a minute.

Serve immediately with a little of the Grand Marnier reduction on the side.

Enjoy,

Randy