scallops

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!

scallops 

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.

scallops

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.