Welcome back to Small Bites: Easy-to-Digest Recipes, a special project put on by GoProvidence.com and The Providence Journal. Today we're going to show you a simple recipe for delicious seared scallops. It's the holiday season, and with that comes all of the parties that you'll have to attend and maybe even host. Scallops are a perfect appetizer that are fast and easy to make. Robert Sisca from the Providence G Restaurant Group shows you how to properly sear your scallops in the video below.
SEARED SCALLOPS WITH CHEF ROBERT SISCA OF PROVIDENCE G RESTAURANT GROUP
- 3 fresh scallops, U-10 size
- Salt & pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
Start with fresh scallops, U-10 size, which means there are 10 in a pound.
Dry them with paper towel to remove all moisture.
Salt and pepper them.
The right equipment is key. A cast iron skillet is best for keeping the heat consistent.
Pour in a tablespoon of canola oil or enough to coat the skillet. Heat the pan on medium-high and let it get hot.
Put a few scallops in at a time. You don't want them too close to each other or they will steam rather than sear.
You want to basically cook them on one side, so leave them for 2 minutes for the U-10 size.
Once the scallops are in the pan, add a tablespoon butter. As it melts, baste the scallops while they cook.
By the time you flip them over, the sear will be nice and deep and the scallop will be cooked. Use a cake tester to determine the inside of the scallop is warm.
Serve warm.
