As a way of saying thanks to Dan for being willing to put his testicles in the hands of a scalpel-wielding physician in order to ensure that we can have all of the sex we want and never ever worry about having any unwanted surprises, I put together an amazing dinner (which I did all of the shopping for on Monday morning, since I knew I’d be busy yesterday and going out to the grocery store today was out of the question): bacon-wrapped filet magnon, sea scallops, lemon-flavored asparagus, baked potatoes, and crusty French bread. While the filet mignon was clearly the centerpiece of the meal (and also the most expensive — fifteen bucks for a pound worth of cuts!), I probably devoted the most time and attention to the scallops, because I was concerned about getting them “just right”. What can I say? I’ve watched a lot of Hell’s Kitchen, and I know that nothing sucks more than undercooked or overcooked scallops!
I’d say I excelled. These bad boys were perfect. Cooked, firm but not too firm on the outside, perfectly done on the inside, nicely seared, etc. Here’s what I did to make them so kick-ass:
- Pre-heat electric skillet to 325°
- Rinse sea scallops, pat dry, then lay out on a plate
- Season both sides with sea salt, black pepper, and bay or seafood seasoning
- Once the skillet is heated, spray inside surface down with olive oil cooking spray, then add equal amounts olive oil and butter
- Cook scallops for 3-4 minutes, moving them around gently to keep the bottoms coated
- Flip, then cook for another 3-4 minutes
- Let rest for 1-2 minutes for a final “searing”, then move to a plate lined with a paper towel to pat dry
I’m drooling. Those look perfect. haha, I made a hell’s kitchen reference in my last post too!
Looks yummy. I love scallops. Best ones I’ve ever had were at Bonefish Grill as an appetizer – bacon wrapped scallops. Double yum <3
I’ve never had scallops before but those look really good!
I don’t like scallops, but your photos make them look delicious!