Seared Scallops with Butternut Squash Risotto - Mastering Seared Scallops

Last week we talked about how to create the perfect risotto as a stand-alone dish or as the base for a main meal. This week we’ll finish my recipe for seared scallops with butternut squash risotto by covering everything you need to know about scallops – what they are, how to pick them out, and how to cook them right every time!

Seared scallops and butternut squash risotto are a match made in heaven! As I mentioned in last week’s blog, the sweetness and tenderness of the scallops pairs perfectly with the sweetness and richness of the squash.

Speaking of scallops, a lot of people I know have never eaten scallops; either they don’t know what they are, they think they “look weird”, or they are afraid to cook them because they have heard they are impossible to cook correctly. But it turns out, scallops are extremely versatile and tasty, with a mild flavor and a soft, tender texture. Here’s everything you need to know about scallops.

• What exactly are scallops? Scallops are part of a group of seafood known as bivalves that also include clams, mussels, and oysters. They are mollusks so they have a shell, and the scallop is actually the muscle that opens and closes the shell. OK, I know some of you are probably thinking, “Ewwww!” right now, but stay with me! There are two kinds of scallops – bay and sea scallops. Sea scallops are larger (usually 1-2 inches in diameter) while bay scallops are smaller (1/4 to ¾ inches in diameter).

• What do scallops taste like? Scallops are very mild in flavor which makes them great for people who want to try fish or seafood but don’t like the fishy smell or flavor that some impart. When bought fresh and cooked properly, they are tender enough to cut with a fork, and have a slightly sweet, briny flavor.
  

• How do you pick out scallops at the market or store? Fresh scallops are pearly white or sometimes slightly pink – avoid anything with a yellowish color. They should smell “of the sea”, meaning briny but not fishy. I usually ask to smell the scallops before I buy them to ensure they are fresh. Also, ask whether they are “dry” or “wet” scallops: dry means they are fresher and don’t have any preservatives, while wet means a preservative has been added to extend their shelf life. ALWAYS buy dry and avoid the wet scallops – wet scallops can have an odd taste and they don’t brown well like dry scallops. Also, scallops are categorized with the letter U and a number or range of numbers – the U stands for “under” and the number denotes the number of scallops in a pound, a proxy for the size of the scallops. So, U-10 means under 10 scallops per pound and indicates larger scallops while U 10-20 means between 10 and 19 scallops per pound. I like using U 10-20 the most – they are the perfect size for searing quickly and allow for about 4 scallops per serving. Finally, ask the fish monger to pick out scallops that are as close in size as possible for even, consistent cooking.
  

• How do you prepare and cook scallops? You can grill, bake, broil, or pan-sear scallops – my favorite method of cooking by far is to pan-sear them. To prepare for cooking, take them out of the refrigerator 15 minutes before cooking and pat them dry with paper towels to ensure a quick sear. The key to perfect pan-seared scallops is to cook them at a high temperature to ensure they form a nice brown crust but to not overcook them – all you need is 4-5 minutes in the pan and they will be brown and cooked through. Also, you need to be patient and not try to flip the scallops until they have formed that crust so you can separate them from the pan easily. I actually prefer to use a regular stainless-steel pan instead of a non-stick pan for cooking scallops because you get a better sear, but non-stick works too if you want to make the whole thing easier.
  

With that short scallop tutorial, you should be ready to sear your own scallops! Good luck and let me know how they turn out!

Seared Scallops (Serves 4)

Seared scallops are so quick and easy to make, but you need to take care not to overcook them or you will end up with rubbery and unappetizing discs of seafood. The key here is high heat and keeping a careful eye on the cooking time. I use a vegetable oil that has a higher smoke point to avoid setting off the smoke detectors. Also, when it’s time to turn the scallops, make sure they are loose and not still sticking to the pan. If they aren’t loose, let them cook for another 30 seconds and then try again until they are free of the pan. Serve over butternut squash risotto for a match made in heaven, and pair with a nice lightly oaked Chardonnay (like Talbott Kali Hart Chardonnay or Sleepy Hollow Chardonnay).

Ingredients

16 (U –10-20) dry sea scallops (about 1 ½ lbs.)

1 tsp. kosher salt

½ tsp. freshly ground pepper

4 tbsp. vegetable oil, separated

Directions

Take the scallops out of the refrigerator about 15 minutes before cooking. Rinse off the scallops, and then place them on a large plate lined with paper towels and pat dry on all sides until completely dry. Season both sides of the scallops with the kosher salt and pepper.

Heat 2 tbsp. vegetable oil in a 12-inch skillet over high heat until oil is shimmering and hot (I prefer to use my stainless-steel skillet for searing scallops since I get a better sear but you can also use a non-stick skillet if you’d like to make things easier). Add half of the scallops in a single layer and cook until they are seared brown on the bottom and separate from the pan easily, about 2 – 2 ½ minutes. Using tongs, flip the scallops and continue cooking until scallops are firm and cooked through, another 1 – 1 ½ minutes. Transfer scallops to a plate and cover with foil. Repeat with remaining scallops.