SEARED SEA SCALLOP RECIPES RECIPES

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

Steps:

• Pat the scallops dry on paper towels.
• Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
• Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
• Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
• Transfer the scallops to a plate and keep warm.
• Take a step back and pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice. Bring to a simmer and allow the sauce to reduce by half, about a minute or so. Remove from flame and stir in the cold butter until melted.
• Taste the orange sauce and adjust seasonings with more sea salt. Add the roasted garlic cloves to the sauce if desired.
• Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
• Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.