They're almost like adult marshmallows (albeit a lot more expensive and probably never cooked over a campfire). And like marshmallows, they're very easy to cook, but with one false move, you may only have seconds for a graceful recovery. However, unlike your charred, fire-ridden, .99-cent cylindrical collection of sugar - overcooked scallops will not be soft and mushy inside, they'll be tough, chewy, and sad.
But let's go back to how easy they're to make for your date:
Instructions (~4.5 minutes cook time)
- 3/4 - 1lb of Fresh Sea Scallops (10/20 ct)
- Salt and Pepper
- One more additional seasoning (I like Cajun, or cinnamon and sugar, or blackening seasoning)
- Olive oil or canola oil
- 2-3 tablespoons of butter
- Skillet (I'm a fan of the cast-iron skillet)
- Lightly coat the skillet with olive oil or canola oil with a paper towel (if not seasoned)
- Preheat a cast-iron skillet on medium-high
- Add a few tablespoons of butter
- Season the scallops with your salt, pepper, and seasoning du jour (The flavors and spice of pre-mixed seasonings like the "Slap ya momma" brand or Cajun seasoning will be enhanced when you cook them, so use them sparingly)
- Put scallops in the skillet for about 3.5 minutes
- Flip and cook for 1 more minute or so
- Remove the scallops (they should feel like a medium rare steak)
- The scallops should be off-white. Scallops that are white are treated with sodium tripolyphosphate and while "not harmful," I'll go with the off-white version...
- The scallops will continue to cook even off the stove. This is the trick to fast cooking seafood - remove the seafood from the pan BEFORE it is completely cooked through!
- If you cut one of the scallops, it should be about 1/3" opaque white with a slightly translucent middle (again, you can't get her sick off of FRESH, undercooked scallops)
For the visual minded, here are the steps in pictures:
|1 lb of 10/20 Sea Scallops|
|Salt, Pepper, and Cajun. A little over-seasoned|
|Scallops in the Skillet|
|Flipped Scallops. 3.5 minutes in|
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