Seared Scallops with Pan Sauce

Seared-Scallops-with-Pan-Sauce-2-113016

Scallops are one of the most delicious seafood dishes when prepared properly.

In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner.   This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!

Seared Scallops with Pan Sauce (Serves 4)

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/2 pounds sea scallops
  • Salt and freshly ground pepper
  • 2-3 tablespoons minced garlic
  • Juice of 1 lemon
  • 1/2 cup dry white wine or water, or more as needed
  • 2 tablespoons chopped fresh chives
  1. Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  2. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
  3. Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  4. Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.

Variation:

  1. Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.

Cooks’ Notes

  1. Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
  2. Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  3. Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  4. Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
Tips**
  • Make sure you pat the scallops dry with a paper towel.  Only a dry scallop will sear properly.  A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
  • A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste).   The inside should remain translucent.   High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook.  #ThisGirlLovesToEat

Fluffy Peach Cobbler with White Wine Whipped Cream

Peach Cobbler with Maple Cream Sauce

Summer fruit season is at it’s glorious peak and the produce department at my grocery store is overflowing with bins of fresh apricots, nectarines, plums, and luscious ripe peaches!  With this bounty of  rich, sweet fruit available, I love nothing more than to peel a pile and bake a juicy, lip-smacking cobbler.

Few things go as well together as a crisp white wine and stone fruits.  Wine Enthusiast recommends a Picpoul de Pinet from Languedoc-Roussillon, France like: Gerard Bertrand Terroir Picpoul de Pinet 2016.  Total Wine or BevMo should be able to point you in the right direction for a wine that’s similar if they don’t carry this $18 bottle.

Another option is to enter the search term “Picpoul de Pinet” into your google search, hit enter, and then select [Shopping] beneath the search box after your selections come up. Locations where you can buy it will come up.

This recipe for peach cobbler combines the two flavors beautifully and, bonus, it doesn’t need to be baked in the oven, so no heating the house up!

Fluffy Peach Cobbler with White Wine Whipped Cream

  • 10 Ripe Peaches – peeled, pitted & sliced into quarters – It’s OK if they’re a little squishy.picpouldepinet
  • 2 Cups Dry White Wine (like a Picpoul de Pinet)
  • 1/2 Cup Orange Juice
  • 1/2 Cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 3 tsp Cornstarch
  • 3 tsp Cold Water
  1. Set your electric Pressure Cooker (like your Instant Pot) to the Brown or Sauté setting.
  2. Combine wine, juice, brown sugar, and cinnamon in Instant Pot then add peaches.
  3. Sauté 3 to 5 minutes, or until softened.
  4. Combine cornstarch and cold water.  Stir into peach mixture in Instant Pot.

Prepare Batter:

  • 4 TBLS Butter Softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Heavy Cream
  • 1/2 Vanilla Bean, Scraped
  • 2 Cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  1. In bowl of stand mixer, cream butter and sugar until completely incorporated.
  2. Add heavy cream and vanilla bean.
  3. Fold in combined flour and baking soda a little at a time until ragged, sticky batter forms.
  4. Place spoonfuls of batter over peaches, but don’t cover top completely.  Push dough balls down into peaches.
  5. Secure lid and close pressure valve. Cook on high pressure for 10 minutes.
  6. When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.

Prepare Whipped Topping:

  • 1 Cup Heavy Whipping Cream, Chilled
  • 1 tsp Granulated Sugar
  • 1/2 Vanilla Bean, Scraped
  • 1 tsp White Wine, Chilled
  1. In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy.
  2. It should double in volume and clump into whisk. Don’t over whip, or it will turn to butter. Chill in refrigerator until ready to serve.

Wine Enthusiast Magazine has some of the best #CookingWithWine dessert recipes and is my go-to when I’m looking for something new & different to make for dessert!  #ThisGirlLovesToEat