Momma Told Me: Cooking Perfect Scallops with Certified Steak and Seafood

Friday, March 8, 2013

Cooking Perfect Scallops with Certified Steak and Seafood

scallop pasta
Momma Told Me: It's wasted on you.

As picky of an eater I was, in my childhood, there was no category I avoided more than that which fell under the classification of seafood. Unfortunately, this particular class of cuisine tends to have a very strong aroma prior to and during preparation, which serves as a tell tale to give it away. At a certain age Momma stopped trying to bribe, though Pop continued as he secretly loved our bargaining games, and decided that she would not spoil 'the good stuff' by placing it on my plate. While some may have first turned a soft side to shrimp, or salmon, it was interestingly enough these mollusks that I fell in love with. Whether she intended to or not, and it's my belief that she didn't (who'd want to share this coveted sea delicacy?), Momma activated a sort of reverse psychology. The very first night my parents sat down at the dinner table, a piping hot plate of freshly cooked seafood, scallops, on their plate; and I with a pathetic looking Kid Cuisine meal, I was hooked. I wanted to want scallops simply because I was being denied them!
As an adult Scallops remain atop my list of sea cuisine favorites; though I have always been quite terrified to cook or buy them. The simple fact that there are 3 common varieties, Bay, Rock, and Sea, is enough to intimidate me alone. Then you get into the very touchy preparation and texture. I certainly don't want to eat undercooked scallops, but trying to chew and overcooked one can be just as unpleasant. After having experienced the fresh from freezer, direct to door, quality of Certified Steak and Seafood's Atlantic Salmon and Angus Filet Mignon, I felt confident I could take some of the guesswork out of buying them. Wild caught and 3rd party certified for quality and food safety, these truly Jumbo Scallops are low moisture for minimum shrinkage and average 10 per pound. When I first opened that robin's grey resealable bag I was in awe at the size of some of these scallops. There were a few that expanded beyond the width of a golf ball! I will admit, however, that the sizing did seem to vary from the largest to the smallest, though all big, which makes preparation and presentation a little trickier.
cooking scallops
If you're like me and have had minimal handling and cooking experience with scallops, don't be intimidated, the process really is quite simple. First you will want to remove the frozen scallops, in an appropriate portion, at least 24 hours prior and refrigerate. When you remove the scallops from the fridge there may be some remaining crystals along the outer edges, this is fine. Rinse the scallops in cold water and pat them dry with a paper towel, lining them on a dry surface. It is essential the scallops are as even in size as possible, so as not to overcook any in the process. You may have to half some of the scallops to ensure this. Next, heat a skillet on Medium High and add 2TBS of Oil or Butter. The fatty addition should begin to snap and pop when the pan is sufficiently heated. Next, place the scallops, widest side down and no more than 10 at a time, in the skillet. Be sure to swirl each scallop as to come in contact with the butter/oil. Allow the scallops to cook without movement for 2 minutes.
While the first side of the scallops is cooking you may wish to add a sprinkle of fresh crushed Sea or Garlic Salt. Scallops have a very mellow seafood flavor and should not be overburdened by thick or sweet sauces/seasonings. Be sure to watch your pan to ensure there is enough moisture for searing, and that your scallops are not releasing excess water into the pan. If there is moisture building simply sop it up with a paper towel and reintroduce the fatty oils. The bottom of the pan should not be covered, yet the liquid/fat should be able to swirl freely when tilted. After 2 minutes, using tongs, turn the scallops to cook/sear the remaining side. This should take just about 1 minute, and no longer than 2 minutes. The scallops are ready to be removed from heat as soon as their texture is semi-translucent and springy to the touch. Do not allow the scallops to sit in the hot pan, remove them promptly from the heat source and serve alongside or atop a protein, or solo as a precursor to a meal.

I decided to present our Jumbo Scallops halved and atop a light bed of Linguine with a Creamy Sun-Dried Tomato Basil sauce. You can often find similar sauces in the condiment/canned soup aisle of your local grocer, if you are looking to save on time. The key to serving these beauties is to not overwhelm the palette with too many tastes and textures, let the scallops be the star! I was quite happy with the minimal (about 20%) shrinking, and the amazingly mellow flavor of these Certified Steak and Seafood Jumbo Scallops. I'd never be able to feel confident enough to select scallops from my local grocer, and especially appreciate the confidence Certified Seafood has allowed me.

What Daughter Says: Scallops aren't wasted on me- Thanks to the Certified Steak and Seafood I can cook them for my family too!

scallop pasta
Creamy Sun-Dried Tomato Basil Sauce

Ingredients:

* 2 C Fresh Basil Leaves
* 2/3 C Parmesan Cheese
* 2/3 C Extra Virgin Olive Oil
* 9.9 OZ Sun Dried Tomatoes in Oil, Drained
* 4 Diced Garlic Cloves

Directions:

1.) Combine all ingredients in blender/food processor, and blend to a puree.
2.) Heat atop stove on Medium heat in small saucepan for 2 MINS until it beings to simmer.
3.) Serve immediately atop your pasts of choice.



As Required by the FTC: I received product to inspire my creativity in the kitchen. No other compensation was provided. All opinions above are genuine and unedited.

9 comments:

  1. If Certified Seafood can certify that they are really scallops, I'm sold. I saw on a news program some years back that many of the scallops we buy are actually swordfish or other fish punched out to look like scallops. Sneaky deseption to say the least. Your recipe looks yummy. Thanks!

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  2. I love the Certified Steak and Seafood company! I have only ordered steaks from them but I'm sure their scallops are yummy too. I can't wait to order from them again. :)

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  3. oh my....those scallops look really good.

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  4. This actually looks really good!! I don't think about cooking scallops often but since it is so easy I will try it!!
    Thank you
    Lorayne Gothard

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  5. Oh my! I love scallops and these look amazing!

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  6. looks like a good way to make scallops.

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  7. I have never tried to cook scallops. I have cooked shrimp forever and know when to stop cooking,but have felt a little intimidated by scallops. Maybe I'll give them a try.

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  8. I haven't tried cooking scallops in years, but I have been craving them lately. Thanks for the recipe.

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