Pan Seared Scallops

Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.
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• Rebecca Charles' Pearl Oyster Bar

Recipe

Pan Seared Scallops Recipe

Ingredients

• 2 tbsp. of 1/4" diced raw bacon kosher salt and freshly ground black pepper
• 1 small carrot, diced
• 1 small parsnip, diced
• 12 brussels spouts, cut into quarters
• 1/2 cup water
• 2 tbsp. unsalted butter
• Canola oil
• 8 scallops, U-10 (10 per pound)

Directions

1. In an 8-inch sauté pan, render the bacon over medium heat, cooking until the bacon starts to brown. Add the diced carrot, parsnips and Brussels sprouts and mix thoroughly. Add 1/2 cup of water and cover. Steam the vegetables for 3-4 minutes, or until they are tender. Remove cover and you should have about 1 tbsp of liquid left in the pan. If not, add a little. Finish with 2 tbsps of butter, tossing constantly until the butter is incorporated. Add salt and pepper to taste.
2. Season the scallops lightly on both sides with salt and pepper. Put your pan on very high heat. Do not add the oil until you're certain the pan is hot. When you add the oil it should simmer and you might see wisps of smoke. (Too much smoke means the pan is too hot). Immediately put your scallops in the pan, flat side down. After 2 minutes, life the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce the heat by half. When they are firm to the touch, which should take another minute or two, they're done. Serve them immediately, as scallops tend to lose their juice when they're cooked.