Many years ago, I was a guest on a television show and was asked a few personal questions to wrap up my cooking segment. The host asked if my mother was a positive cooking influence in my life. Without filtering my thoughts, I stated that my mom was an awful cook and had ruined my joy of eating scallops…oops! Although this was true, I profusely apologized to my mom. We still laugh about it!
The secret to a delicious scallop is a perfect sear and that only takes 3-5 minutes per side. The goal is a caramelized outside crust and a creamy, sweet center. I like the combination of extra-virgin olive oil and butter to sear my scallops. A gremolata is an Italian herb condiment traditionally made with chopped parsley, minced garlic and lemon zest. I embellished my gremolata with shallots, cilantro and olive oil to create a sauce. Feel free to add fresh herbs or other citrus fruit. A gremolata is a great addition to many dishes, soups and it makes a bright, flavorful sauce.
- 1 shallot minced
- 1 garlic clove minced
- 1/4 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- zest of a lemon about 2 tablespoons
- juice of a lemon about 3 tablespoons
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil you need enough to blend into a sauce
- 1 pound sea scallops
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2-3 tablespoons extra-virgin olive oil
- 1-2 tablespoons unsalted butter
- Combine the shallot, garlic, parsley, cilantro, lemon zest, lemon juice, salt, pepper and olive oil in a blender and puree until blended.
- Gently rinse the scallops, pat dry and remove the tough muscle on the side of each scallop. Sprinkle the scallops with salt and pepper. Heat the butter and the olive oil together in a large non-stick skillet, over medium-high heat. When the butter/oil is really hot, place each scallop in the pan with tongs and let it sit without moving for 2-3 minutes or until just cooked through. Turn over each scallop and cook for another 2-3 minutes. The scallops will develop a nice crust on the outside but remain translucent in the middle. Remove the scallops to a plate and spoon the gremolata sauce over the scallops. Finish with a sprinkle of lemon zest and a squeeze of lemon juice.