Garlic Infused Seared Scallops

If you are like regular people, you hesitate a bit when you enter the unknown.  Things like skydiving, ice climbing, tightrope, scuba diving, etc can give you reason to hesitate.  Scallops.  Preparing scallops can be one of those unknowns.  But really, cooking seared scallops should not be a hesitation.  Can we tell you they are easy as pie?  Side noteWe’re not sure why that is a saying because pie crusts can be a bit tricky.

Garlic Infused Seared Scallops | Alaska Home Pack

 

You don’t see scallops on your plate as often as you see chicken or beef.  But really, they can beat out the the two in the easiness of preparation.  It doesn’t take long nor require much effort and you end up with tender tasty scallops filling your belly.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Yes they are that good. So let’s get started.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Here is what you need:

1 1/4 lbs scallops (the amount in each pouch you receive in your Home Pack)
1/4 cup clarified butter (will show you how to make it from regular butter)
5 cloves garlic
1 large lemon zested
1/4 cup Italian parsley chopped
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/4 tsp red pepper flakes
pinch of sweet paprika
1 tsp olive oil

Garlic Infused Seared Scallops | Alaska Home Pack

 

 

Before we start anything, here is how to prepare clarified butter.  Take into account you will loose about 25% in volume in order to make clarified butter.  So if you start with 1 cup of butter you will usually make about 3/4 cup of clarified butter.  Melt your butter down in a saucepan on low heat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Once it is liquefied, turn up the heat to medium and let it to simmer to a low boil.  This will create a foam at the top which is the water coming to the surface.

Garlic Infused Seared Scallops | Alaska Home Pack

 

To make the process go a little faster you can skim the foam off and then continue to cook until there is no foam.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Pull off the heat and pour off the clear gold liquid leaving the milk solids that are left on the bottom.  (To make ghee you continue to cook increasing the heat a little bit more and let it foam a second time.  After the second foam and straining out the milk solids, you have ghee.)  Allot to cool.  Now you are set to go.

Garlic Infused Seared Scallops | Alaska Home Pack

 

First you want to rinse your scallops to make sure they are completely thawed.

Garlic Infused Seared Scallops | Alaska Home Pack

 

In order to get a good sear, it is important to dry your scallops completely.  Best way to do that is patting them dry with paper towels.  One good thing is our scallops we send out in your Home Packs are “dry”.  This means they have not been treated with sodium tripolyphosphate (STPP) which is a chemical that allows seafood to retain water.  That retained water is what inhibits a good sear.

Garlic Infused Seared Scallops | Alaska Home Pack

 

 

Put your scallops in a medium bowl and add enough clarified butter to coat.  Then add the black pepper, salt, crushed red pepper, and paprika.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Mix well to evenly coat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Heat your cast iron skillet on medium high heat.  Add a little clarified butter to coat the heated pan.  Place the scallops in the pan and allow for space.  You may need to do it in two or three batches.  Keep the scallops on one side for two minutes and flip and cook for another two minutes.  There should be a dark brown crust on both sides.  Pull off the heat and repeat for another batch.

Garlic Infused Seared Scallops | Alaska Home Pack

 

When all the scallops are seared, remove the pan from the heat and return all the scallops to the pan.  Add clarified butter and garlic.  Push the garlic around scallops to infuse the the flavor for 2 minutes.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Chop the parsley well and zest the lemon.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Squeeze half the lemon over all the scallops and move the scallops around so it combines with the butter.  Sprinkle with the minced parsley, lemon zest and drizzle of olive oil.

Garlic Infused Seared Scallops | Alaska Home Pack

 

That is it your scallops are done.  You don’t need to cook the scallops for very long.  That is the only thing that first timer may do wrong is over cook the scallops and they become like rubber balls.  When you pull them off you may think that they are still raw.  Do not work you want them to be like that.  They will continue to cook after you pulled them off the heat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

I hope that now the slight glimpse of hesitation is gone and get right to it.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Your taste buds will thank you for it.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Recipe Card

1 1/4 lbs scallops
1/4 cup clarified butter
5 cloves garlic
1 large lemon zested
1/4 cup Italian parsley chopped
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/4 tsp red pepper flakes
sweet paprika
1 tsp olive oil

Rinse your scallops to make sure they are fully defrosted.  Pat them completely dry with paper towels to get a good sear (moisture is not your friend when searing).

Heat your large cast iron skillet on medium heat.

In a medium bowl drizzle olive oil or clarified butter to coat it all over.  Sprinkle with sea salt, freshly ground black pepper, red pepper flakes and paprika.  Toss to coat evenly.

Add a little drizzle of clarified butter to the hot skillet, just enough to coat the bottom.  Add the scallops making sure not to overcrowd the pan (may need to do this in batches) and sear for about two minutes on each side until nicely seared.

Remove and finish searing the remaining scallops.  Remove pan from heat and return all the scallops to the pan.  Add clarified butter and garlic.  Push the garlic around scallops to infuse the the flavor for 2 minutes.

Squeeze half the lemon over all the scallops and move the scallops around so it combines with the butter.  Sprinkle with the minced parsley, lemon zest and drizzle of olive oil.  Serve with crusty bread or al dente noodles.