Pan Seared Scallops with Herb & Butter Sauce and Petite Sirloin Steaks

So when I was looking around our local grocery store, I was trying to find some inspiration for dinner. Something different from our every day choices of meat or chicken. Most know I am not a seafood fan, short of shrimp or lobster so the scallops was an odd choice for me. Anyways, I figured heck with it, lets run with it! So after some discussion with the local fish monger, he selected a half a pound of scallops for me to work with and sent me on my way. Once home, that triggered a text message to my good friend Eleanor for some tricks, tips, and advice. Then it was scour the internet and see what I could use to sauce it up.

So to get started, I did all of the prep work for cooking the scallops, while the steaks were coming to room temperature. Then made a small aluminum foil dish with a pat of butter in it to place some chopped button cap mushrooms.  Now that the primary stuff was ready for the grill, I got the mushrooms and steaks rolling. After 6 minutes on medium high grill I flipped the steaks, dropped the temp down to low and began the scallops inside.

A few tricks up your sleeve:
perfectly dry scallops
simple seasoning
all prep done before starting to cook the scallops
hot oil

Ingredients: 

For the scallops:

• 1 lb. dry large sea scallops
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Method: 

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.  

 Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

For the sauce:

• 3 Tbs. unsalted butter, cut into six  pieces
• 2 Tbs. finely diced shallot (1 medium shallot)
• 1/4 cup dry white vermouth or dry white wine
• 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
• 1/4 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 to 3 lemon wedges for serving

 Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

This recipe for pan seared scallops in butter herb sauce is by Molly Stevens from Fine Cooking Issue 72. To watch her Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step!

I put the lid on the skillet, then pulled the steaks and mushrooms and we headed to my rents to meet up with my in laws there and have dinner together. MIL brought some fresh green beans from their garden and some zucchini surprise to add in to the meal.

And as a non seafood lover.... it was all delicious! Its definitely a do again recipe!