- 2 pounds sea scallops, about 16
- 1/4 cup low sodium chicken broth
- 2 tbsp capers
- 3 tbsp chopped scallions
- 2 tbsp plus needed EVOO
- zest of one lemon
- juice of one lemon
You know that feeling some people get when they enter a chocolatier’s shop? They’re overwhelmed by the aroma, the selection and that, I’ll take one of everything feeling. That’s me & Klo at the Whole Foods seafood counter. I know I’ve mentioned the smell of fresh fish or lack there of, there’s nothing better. Their quality is amazing. We’re like kids in a candy store, but I guess you got that. And forget going in hungry. Friday, we hit WF for some weekend treats. We bought shrimp for skewers, halibut for Klo’s amazing sandwiches and scallops for Ava. We try to have family meals when the gangs all home, it warms the heart.
Really, I’m always afraid to experiment, but I need to have more confidence. I think the lack of it comes from living with an amazing chef. But, with no one in the house to guide me, I did my usual scouring of the fridge for inspiration. Scallops, check. Hmmm, capers, fresh lemons, low sodium chicken broth and fresh scallions. Seems like a good combo. Now I hit the spice cabinet. I have a blend from Fisherman’s Wharf, that’ll do with the usual sea salt, black pepper & evoo marinade combo. When all was said and done, it was a great success, yes!
Scallops need to be seared, so be sure to have your pan on high heat to start, you can always lower it a bit, but it’s so important to start with a searing hot pan, get it, searing hot Add 2 tbs olive oil, wait a minute, add scallops. Depending on the thickness you want to cook about 4 minutes on each side. Personally, I like to do the touch test on the second side. Touch the center of the scallop with your fingertip, it should feel like the flesh on your palm just below your thumb when relaxed, soft and pliable. Anything tighter and it’s going to turn to rubber…not cool for the pretty penny you just spent.
Cook scallops in small batches, you need to have room between them to cook evenly. Remove to a plate and keep warm in a 200* oven while you finish the rest. You may have to add more oil as you go along. Don’t scrape the bottom of the pan.
When all scallops are cooked, add your chicken stock to deglaze the pan. Bring to a boil and add capers, lemon, lemon zest & scallions. Cook for one minute to blend flavors. Top scallops with liquid and serve. Super quick, fresh and easy. We served ours with soba noodles and an arugula salad, all prepared while the scallops cooked, about 15 minutes.
Yes, we’re all about flavorful, quick and easy. It really can be done.