© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
These panseared scallops are simple, easy, and just so quick and flavorful. Make sure to thoroughly dry the scallops. This step is crucial for creating a crust and so the scallops don’t steam from their own moisture. You want to keep an eye on them the entire time while they are cooking. You can easily overcook and make them hard and chewy. The best pan for searing scallops is a well-seasoned cast-iron skillet, but you can use non-stick skillet too, just make sure it can stand high heat as you don't want to cook scallops at low heat or they will become rubber before even developing a beautiful caramelized crust.
| Kohlrabi and Mâche Purée | Scallops |
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- Peel and roughly chop kohlrabi into large chunks. Add kohlrabi chunks and garlic cloves to a large saucepan with a steamer insert and steam until fork tender, 12-15 minutes.
- Transfer steamed kohlrabi and garlic to your blender along with mâche, olive oil, white wine vinegar, pepper and sea salt. Blend on high until as smooth or chunky as you prefer. Taste and season. Transfer to serving bowl.
- Rinse scallops and pat them dry with paper towels. Season both sides with salt, pepper and smoked paprika.
- Heat the ghee in a cast-iron skillet over high heat, making sure the ghee gets very hot. Carefully add the scallops to the pan, flat side down. Sear for 2-3 minutes. Once the bottom layer forms a caramelized crust, flip the scallops and cook for 1-2 minutes until the other side forms a browned crust as well.
- Spoon the prepared green purée onto a serving dish, top with seared scallops and garnish with chopped dill and pink peppercorn if using.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
...I love scallops, but rarely have them.
ReplyDeleteHubby and I love scallops, your recipe looks delicious.
ReplyDeleteThanks for sharing. Have a wonderful weekend.
Beautiful colour combination between the greens and the golds.
ReplyDeleteMuy buena receta, vistosa y sabrosa.
ReplyDeleteI love scallops. These look fabulous Angie.
ReplyDeleteLove the colors
ReplyDeleteLove scallops and just had some last week on a bed of pureed peas. Your kohlrabi and mâche puree sounds like a winning combination. Karen (Back Road Journal)
ReplyDeleteYou had me at scallops
ReplyDeleteadoro le capesante!!!
ReplyDeleteThis green sauce looks amazing, I have to make it. Have a great weekend Angie!
ReplyDeleteMmmmmm! But hubby is allergic, so can't make those.
ReplyDeleteI love scallops.
ReplyDeleteHi Angie, I never heard of mache before...not something one would find in a supermarket in the USA... Love scallops and these look terrific. Quite an attractive presentation too! We've only had scallops at home once in the last 15 years...don't really know why as we both like them.
ReplyDeleteA little while ago you had asked me why my better half loves shopping in kitchen stores when she doesn't cook that much. She does cook but much of it is from tried and true recipes or else simply prepared items. She likes having kitchen gadgets for the same reason I collect stamps. She likes having them... After all, you are yourself a question mark. Great and complex recipes about food you generally don't eat. Whatever makes us happy... Take Care, Big Daddy Dave
Exquisite scallops cooked to perfection
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteOh yum, I haven't had scallops in a long time. I love those things!
ReplyDeleteMy husband would love these.
ReplyDeleteI'm coming over for dinner!
ReplyDeleteTandy | Lavender and Lime https://tandysinclair.com
Looks great and I love them, Angie.
ReplyDeleteOoo! I love scallops! 😋
ReplyDeleteThis looks so delicious. Thanks for sharing. Wishing you a great day!
ReplyDeleteRampdiary
Wonderful and they must taste incredible! Happy day to you Angie and thank you.
ReplyDeleteMy taste buds are dancing around my mouth!
ReplyDeleteIt's such a delicate dish Angie!
ReplyDeleteSadly I am allergic to scallops but my husband would love these!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
this looks delicious too Angie. I do enjoy scallops and the sauce looks so vibrant and tasty.
ReplyDeleteThis is one of the most elegant recipe for scallops I've ever seen. And they are seared so perfectly!
ReplyDeleteGorgeous color!!!! What a beautiful meal and presentation.
ReplyDeleteLook how perfectly seared those are! OMG I am so drooling right now
ReplyDeleteYou've got perfect sear on the scallops, so yummy! I LOVE scallops
ReplyDeleteThis reminds me very much of a dish I make with seared scallops on a pea purée. The color is beautiful. David (C&L)
ReplyDeleteMe encanta esta receta . Gracias.
ReplyDeleteUn abrazo.