Happy Friday! I’m so excited to share some fun news with you today. There are big changes coming to Tracey’s Culinary Adventures in the near future. A major redesign of the site is in the works, which will make things infinitely more user-friendly around here. I’ll tell you all about the improved features when the new site goes live – I think you’re going to like them 🙂 In anticipation of the big reveal, I finally created a Facebook page for the blog as well. Many of my favorite blogs have Facebook accounts, and I love the way the Facebook page allows the blogger to connect with readers and the readers to connect with one another. I’ll be sharing details on upcoming posts, tidbits about daily life in my kitchen as well as recipes I’m loving from other sites.
I’d love to have you join in on the fun! If you’re interested, you can “like” my Facebook page using the button on the left sidebar or visit the page here and become a fan.
Now, onto today’s recipe, which is fantastic!
I love scallops – they’re right up there with salmon when it comes to my favorite seafood dishes. If they weren’t so darn expensive, we’d be eating them a whole lot more often around here. Shawnda shared the recipe for these caramelized scallops a few months ago and I’ve been lusting over them ever since. Lucky for us, one of Shane’s uncles recently shared fresh sea scallops from his fishing boat with Shane’s parents, who were kind enough to deliver a few bags to us. It was just the push I needed to justify buying the book (not that this cookbook addict really needed an excuse) containing this caramelized scallops recipe, Big Bowl of Love, which I’d already flipped through no fewer than 5 times on my last few trips to my local bookstore.
I don’t think you have to do much to scallops to make them delicious – a simple sear and I’m happy. This recipe seems to operate on that philosophy as well. The scallops are dipped in sugar and seared until caramelized then a quick pan sauce is made using white wine and lemon juice. The entire recipe takes less than 10 minutes, you can’t beat that! The scallops are rich and incredibly tender, slightly sweet but not too much thanks to the acidity of the wine and lemon. A definite repeat here with our remaining scallops!
Caramelized Scallops with White Wine
adapted slightly from Big Bowl of Love by Cristina Ferrare
12 large scallops
4 tablespoons clarified butter
1/4 cup granulated sugar
1/2 cup dry white wine
1 lemon, zested and juiced
1 tablespoon parsley, finely chopped
6 chives, chopped (plus a few for garnish (optional))
Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers – it is easily removed. (This muscle toughens during cooking.)
Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper. Spread the sugar in a thin layer on a plate.
Heat a skillet over medium-high heat. Add the clarified butter – when it starts to foam, you are ready to add the scallops. Dip one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half.
Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.
Oh dear, I can’t go there with all the sugar. I think it’s probably not necessary. Everything else about it sounds fabulous.
@StephenC – You’re probably right about the sugar but I liked the little bit of sweetness it added. The original recipe called for 3/4 cup, which was definitely overkill. I didn’t even use the full 1/4 cup.
This was a great dinner! Very tasty, and it came together quickly without requiring too much cleanup (used a lot of dishes in the process, but they mostly went easily into the dishwasher except for the pan). Thanks for making it!
Beautiful! Looking forward to the new site!
I think the sugar is actually a really good addition – the extra caramelization (is that a word?) and the flavor it adds to the sauce are great.
@Shawna – Thanks! I would use the sugar again next time too for the reasons you mentioned, the caramelization was delicious 🙂
That said, I think you’d still get a good result without it if you’re strongly opposed to the sugar.
Tracey, LOVE the post! In all my years of sauteing, I’ve not come across the use of sugar as a coating, but when combined with the acids as you’ve done here, it must be a taste treat. Thank you for sharing the recipe and I’m looking forward to the new site. Best wishes!
Darn! If only my husband liked scallops. Saw some at bj’s yesterday and was tempted to buy. Looking forward to the redesign of the site!
I’ve made a similar recipe many times and I love it – I’ll have to try this next time. We love scallops here too, but I wish I was closer to their source!
these are just perfection, love them.
YAy for joining the FB world!!! This dish looks incredible and I’m looking forward to seeing your new layout 🙂
I clicked over to an older post on scallops and actually chuckled to see how far your blog and photography skills have come! 😉 These look fabulous! (still trying to wrap my head around the fact that Shane will eat scallops, but not carrots)
Your scallops look like a fancy restaurant meal! Heading over to your FB page now!
Can I come to your house for dinner tonight? Your scallops look fantastic…like a plate from a chic foodie restaurant. Hubby and I love scallops and the recipe sounds like its right up our ally. It’s going on my must make list.
Looking forward to seeing your site enhancements. Congrats on making the FB leap. You’ve been liked!
I love your photos and they make me, a scallop-a-phob, want to try these.
Tracey, I can’t wait to see the new site, I’m sure it will be awesome!!!!
Those scallops look delicious, they are going on my to-make list.
I was admiring the perfect sear on your scallops–I’ve never thought to use sugar to achieve that. I can see that it works! Looks wonderful.
Congrats on your FB page–“liked” you. 🙂
Congrats on the changes coming.
These scallops are mouth watering looking and would love a double portion please.
THOSE look very elegant. Cannot believe how easy they are to fix. And the pic is perfect.
Love scallops but ARE very pricey. No fresh ones anywhere around here and frozen……well, you know.
YUM! wow! These look great! I happened to stumble across your blog and I LOVE it! I love making new blog friends! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
-Nikki
http://chef-n-training.blogspot.com/
I love scallops and these look perfectly caramelized! Can’t wait to see your site redesign!
I cannot wait to see your new look – so exciting!! I know you’ve been contemplating and working on this for a long time.
How fab to receive a bunch of scallops, and you gotta love an easy and fantastic recipe for a favorite food.
These look fantastic! Scallops are my husbands favorite, and I have some in the freezer right now. I think this is tomorrow nights dinner!
Thanks for a great blog!
I adore scallops… I’d never tried them but about a year ago, I finally ran out of excuses as to why I shouldn’t. I really hope they go on sale soon so I can make this fab dish!
Gorgeous…one of my favorites as well. Will try these soon, probably without all the sugar. Yours look perfect, so maybe I should do it just like you did.
Some really good photoghraphy as well as an excellent scaşşop recipee. Congratulations.
Looking forward to the redesign… I’m sure it will be fabulous. It’s always fun to have a new look!
And, those scallops look so good… Your photos are amazing! In fact, they look so good, they make me want to try scallops again (even though I can’t deal with the texture… I am one of those texture people!).
Hi Tracey! This recipe looks absolutely delicious and I’m going to attempt it tonight. I was just wondering…what type of dry white wine did you use? I’m not so good in the wine department 🙂 Thanks!
@Vicky – I usually use Sauvignon Blanc when a recipe calls for dry white wine. I’m not very knowledgeable in the wine department either, I used to always have to Google for ideas back when I first started using wine in cooking 🙂
Hope you guys enjoy the dish!
great Fbook page! I added it to my page’s list of favorites 🙂
Looks yummy and a definite one to try. Grumpy loves all seafood and especially scallops!
It looks very delicious! My hubby and I really loves scallops! I want to try cooking this one now! Looking forward for more recipes!