Our Recipes
Sauteed Scallops with Wild Rice
Scallops are one of my favorite bites of food. There is something about the soft-yet-firm flesh with the melt-in-your mouth texture that makes me feel elevated in some way. When I eat them at a restaurant, I feel special and when I make them at home, I feel accomplished, and I am!
The main secret about preparing scallops at home is to buy fresh and cook them medium rare. A light touch in the saute pan or on the grill, watching the flesh turn opaque almost half-way up, then turn for a minute. Seasoning, a little olive oil and butter then a sprinkle of lemon zest before serving. It's perfection that's so simple to make yet elegant to serve.
Here's the perfect recipe for scallops from Alton Brown at Food Network, with an entertaining video on prepping and sautéing them. Enjoy!
Prep Time: 8 minutes
Serves: 2 adults, 2 children
Ingredients
Seared Scallops by Alton Brown at Food Network
Preparation
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Heat a saute pan, large enough to hold your scallops with some room in between,over medium-high heat. Add the butter and oil. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have a ¼ inch golden crust on each side while still being translucent in the center. Serve immediately.
Suggested side dish
Wild rice, side salad, wedges of lemon
Healthy Fare for Kids Serving
1-2 scallops, ¼ wild rice, one cup of vegetables and pair with water or organic milk
Good Food Thoughts
Scallops recommendations from Seafood Watch on sustainable seafood
Everything to know about whole grains in breads, pastas, etc. from Whole Grain Council - great information!
Try to purchase ingredients that are locally grown or produced and visit a local farmer's market.
Equipment Needed
saute pan
