AuthorJim BrownPrep Time5 minsCook Time20 minsTotal Time25 minsI love scallops because they're so easy to fix and they're ready in minutes - you just have to make sure that you don't overcook them. They pair perfectly with cauliflower or regular rice and sauteed asparagus.
Kitchen Essentials
- Lodge Cast Iron Skillet
- Vollrath 12 inch Non Stick Skillet
- 1 18x13 inch Vollrath aluminum sheet pans
Prep
15-20 minutes prior to class take your scallops out of the fridge and prep them as follows:
Rinse your scallops to remove any sand or grit.
If they still have the little attachment ribbon on the side, just gently pinch that off.
Pat them dry with a paper towel and lightly salt the top surface.
Just prior to class, preheat your oven to 420 degrees.
Ingredients
Preheat your oven to 420 Degrees.
We're going to give the cauliflower rice a head start.
We'll thinly slice a shallot and put that on the pile of frozen cauliflower in the middle of the sheet tray.
Pour a modest glug of EVOO in the middle of the pile of cauliflower and then spread it and the tomatoes around on the sheet tray.
Season all of this with your seasoning of choice. I'm using Kirklands Organic No-Salt Seasoning and a few cranks of salt today. But feel free to experiment.
Set a timer for 10 minutes.
We're going to get everything else ready while we're giving the cauliflower a head start.
We'll trim the asparagus and pat the scallops dry again.
Having the scallops dry will help them develop a crust.
When the 10 minutes are up, we'll heat a skillet and add some EVOO when the pan starts to heat up and then we'll add the asparagus and set a timer for 10 minutes.
We'll lower the heat a little on the asparagus and start heating up a cast iron skillet for the shallots.
When the cast iron skillet is hot we're going to add a thin layer of avocado oil and as soon as it starts to shimmer, we're going to place the scallops around the edge of the skillet, being careful not to crowd them.
We're going to leave them alone for 2 minutes and then we'll turn them over and add a tablespoon of butter to the pan and let the scallops cook for another minute or so.
We want to make sure that we don't overcook the scallops.
We'll remove the scallops to a plate and we'll pour any excess oil out and then deglaze the pan with wine and use a wooden spoon to liberate any of the tasty brown bits from the bottom of the skillet. We'll let the wine reduce for a couple of minutes and then we'll add the other tablespoon of butter and the juice from a half a lemon.
Check the sauce and adjust for taste with salt and pepper.
Build your plate and spoon the butter sauce over the scallops.
Enjoy!
Ingredients
Directions
Preheat your oven to 420 Degrees.
We're going to give the cauliflower rice a head start.
We'll thinly slice a shallot and put that on the pile of frozen cauliflower in the middle of the sheet tray.
Pour a modest glug of EVOO in the middle of the pile of cauliflower and then spread it and the tomatoes around on the sheet tray.
Season all of this with your seasoning of choice. I'm using Kirklands Organic No-Salt Seasoning and a few cranks of salt today. But feel free to experiment.
Set a timer for 10 minutes.
We're going to get everything else ready while we're giving the cauliflower a head start.
We'll trim the asparagus and pat the scallops dry again.
Having the scallops dry will help them develop a crust.
When the 10 minutes are up, we'll heat a skillet and add some EVOO when the pan starts to heat up and then we'll add the asparagus and set a timer for 10 minutes.
We'll lower the heat a little on the asparagus and start heating up a cast iron skillet for the shallots.
When the cast iron skillet is hot we're going to add a thin layer of avocado oil and as soon as it starts to shimmer, we're going to place the scallops around the edge of the skillet, being careful not to crowd them.
We're going to leave them alone for 2 minutes and then we'll turn them over and add a tablespoon of butter to the pan and let the scallops cook for another minute or so.
We want to make sure that we don't overcook the scallops.
We'll remove the scallops to a plate and we'll pour any excess oil out and then deglaze the pan with wine and use a wooden spoon to liberate any of the tasty brown bits from the bottom of the skillet. We'll let the wine reduce for a couple of minutes and then we'll add the other tablespoon of butter and the juice from a half a lemon.
Check the sauce and adjust for taste with salt and pepper.
Build your plate and spoon the butter sauce over the scallops.
Enjoy!
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