If you recall a few weeks ago, I had posted about Spaghetti with Scallop Sauce. It had come out wonderfully but my only gripe about it was the cost of the scallops from a local fishery ($17.95 a pound). Costly, but the best tasting scallops I’ve probably ever had. I decided to give Costco’s scallop a try. They were about half the price (and half the taste). I didn’t have a particular recipe in mind when I purchased the scallops so I headed to Cooking Light’s website and did a search for scallop recipes. The recipe for Sauteed Scallops with Parsley and Garlic seemed quick and easy and I had an overabundance of parsley from my garden. Overall, the dish came out quite well. The parsley and garlic sauce was very complimentary to the sauteed scallops. It was fresh, light and delicious. I wish I had served it with bread to soak up the sauce. The scallops were not as good as the fishery’s hence the cost difference. Since I do not make scallops that often I will definitely continue to get them from the fishery because this dish would have been perfect if the scallops had been perfect.
I served it with some polenta rounds I quickly fried up in a little bit of olive oil. I topped the polenta with some diced tomatoes quickly sauteed in some olive oil, garlic and fresh basil. Not the best side dish for the scallops, but it was super fast and tasty.
Overall rating: 4 stars
Sauteed Scallops with Parsley and Garlic
The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.
16 large sea scallops (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel. Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.Yield: 4 servings (serving size: 4 scallops) CALORIES 241 (43% from fat); FAT 11.5g (sat 3.6g,mono 5.7g,poly 1.1g); PROTEIN 28.7g; CHOLESTEROL 71mg; CALCIUM 48mg; SODIUM 464mg; FIBER 0.2g; IRON 0.8mg; CARBOHYDRATE 4.3g Cooking Light, JULY 2005