Cooking With Suhru: Seared Sea Scallops & Pinot Grigio
One of our favorite things about summer is the plethora of delicious food and drink options available to refresh you after a long day in the sun! Sometimes simple is best and with seafood that is often the case, you can't go wrong with a perfectly seared sea scallop!
The summer months on the North Fork scream for seafood and seared scallops with a bottle of crisp, dry Pinot Grigio are one of our all time family favorites!
As a wonderfully wise chef once told me—the key to a perfectly seared scallop is an extremely hot pan! Drop those babies in for a few minutes on each side letting them get a nice crisp on the exterior without over cooking in the center and enjoy with a side of Sang Lee Farms bok choy for a quick & easy but most importantly tasty summer meal!
Seared Sea Scallop Recipe
- 1 tbsp avocado oil (or other high smoke point oil)
- 1/2 lb sea scallops (patted dry)
- salt (to taste)
- pepper (to taste)
- 2 tbsp butter
- Preheat a cast iron skillet with oil in the pan over medium high heat.
- While the pat is heating up, pat the scallops dry with a paper towel, being sure to remove any excess moisture. Once the scallops are dry, season them by sprinkling a small amount of salt and pepper on either side of the scallops.
- When the pan is hot (test by sprinkling a small amount of water into the pan, if the water crackles when it hits the oil the pan is hot enough) place your scallops into the pan, giving them ample space so they do not touch.
- Cook scallops for 2 minutes on medium-high heat.
- Using tongs, flip each scallop over and add butter to the pan. Let the scallops cook for 1 more minute in the butter before removing them from the heat. A nice golden brown crust should be present on each side.
- Serve & enjoy!
Recommended pairing: grilled Sourdough toast, sesame oil sauteed Sang Lee bok choy, and a chilled bottle of Suhru Pinot Grigio!