Last week my wife Kathy had a rough week fighting the cold that I probably gave her when I had it the week before. Since she was feeling somewhat better by Friday I wanted to cook her something special so I went browsing at Costco for something out of the ordinary. With a crispy salad and some crusty bread, these scallops fit the bill perfectly!
I shop at Costco or BJ’s often as bulk stores are a great way to stretch your grocery bucks. For instance, while you might find nice fat Sea Scallops (nearly always pre-frozen) at a local seafood market or grocery for 12.99 to 15.99 per pound, these came in just over 9.00 per pound for a two pound bag. Two pounds are enough for 3 dinners for the two of us and that boils down to about $6.00 per meal or $3.00 per person. Just try to find that kind of deal at a seafood restaurant!
Speaking of buying frozen seafood; for a very long time I absolutely refused to buy frozen scallops or shrimp. While I wouldn’t consider myself a food snob…I simply did not care for the way the frozen ones tasted when compared to fresh. Then I came across an article about sodium tripolyphosphate . Sodium tripolyphosphate is a preservative that packagers will “claim” is used to “retain tenderness and moisture”. In fact it absolutely ruins the flavor and texture of certain foods, especially shrimp and scallops, giving the flesh a diluted, soapy flavor and an unpleasant spongy, almost waterlogged texture.
So why do seafood packagers use this additive, which is also used in household cleaners, laundry detergent, and paint? The simple answer is Sodium tripolyphosphate “can substantially increase the sale weight of seafood in particular”. Need I say more?
Fortunately, in the U.S., Sodium tripolyphosphate must be listed in the ingredients list on the package label. Also fortunately, Costco and BJ’s both carry frozen shrimp and scallops that do not contain Sodium tripolyphosphate! Do yourself a favor and read the ingredients next time you buy frozen seafood. For the same reason I also try to avoid the “fresh” scallops that are sold soaking in “their own” liquid.
Menu for two – Pan seared sea scallops with a fresh herb white wine sauce, oven roasted baby creamer potatoes and asparagus spears.
Note: Before I get started on the recipe there is one other tip that I must mention: WATER KILLS BROWNING! In searing and roasting the browning that occurs on the outside surface is where the flavor comes from. Searing your scallops while they are wet will prevent them from browning. To get the most flavor from your browned foods always be sure to pat them dry with a paper or dish towel before cooking.
For the Scallops you will need:
12 medium – Sea Scallops, thawed, rinsed, and dried well.
¼ Cup – Dry white wine such as Pinot Grigio or Sauvignon Blanc
Juice of ½ – Fresh lemon
3 Tbsp – Butter, Cut into 6 or 8 cubes, and kept cold.
2 Tbsp – Shallots, minced
2 Tbsp – Fresh basil, sliced in thin ribbons ( see http://www.basilbasics.com/chiffonade.html )
1 Sprig – Fresh rosemary
Italian Herb Seasoning Grinder
For the Potatoes and Asparagus you will need:
12 – Baby Potatoes, I used half red bliss and half Yukon gold potatoes
12 Large or 16 Medium – Fresh green asparagus spears
Italian Herb Seasoning Grinder
1. Preheat the oven to 425 degrees. Rinse and dry the potatoes. Trim the stem end of the asparagus, rinse and dry. When the potatoes are dry toss them with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Spread them evenly in a glass 9 X 12 inch baking dish and roast for 15 minutes. Meanwhile, toss the asparagus spears with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Set the asparagus aside.
2. Warm 1 to 2 Tbsp olive oil and 1 sprig of rosemary in a non-stick pan over medium high heat swirling the oil occasionally as it heats. Dust the scallops lightly with the Italian herb seasoning.
3. After 15 minutes carefully remove the potatoes from the oven. Carefully tilt the baking dish so that the potatoes move to one side allowing room to add the asparagus spears. Add the asparagus and place the dish back in the oven for 15 minutes longer.
4. While the vegetables finish roasting, sear your scallops: When the oil in the pan is hot the rosemary will begin to crackle and pop. Remove and discard the rosemary then gently place the scallops, one at a time, into the pan. You should hear a distinct sizzling as soon as each scallop hits the oil. Sear the scallops for two minutes on the first side, gently flip, and sear one minute more before removing directly to serving plates. Cover each plate with a paper towel or foil to keep the scallops warm.
5. Remove the vegetables from the oven and set aside to rest.
6. As soon as the last scallop is removed, add the shallots and the wine to the pan. As the wine comes to a boil swirl the pan and, using a wood or silicone spatula, scrape any browned bits from the pan. Reduce until the wine takes on a syrupy consistency then add the lemon juice.
7. Turn off the burner and allow the residual heat to reduce the liquid by half. Gently swirl in the butter cubes 2 or 3 at a time letting these melt before adding 2 or 3 more. Continue swirling the pan until all of the butter has been incorporated, swirl in the basil and spoon the sauce evenly over the scallops.
8. Carefully place the roasted vegetables on the plate and serve.