Cooking Perfect Scallops
Cooking Perfect Scallops, it's in my blood. I was born in Digby, Nova Scotia. The Scallop Capital of the World. I know Scallops. How to harvest them, cook them, and admire the sweet taste of this awesome seafood.
Home to the largest inshore scallop fleet in the world, Digby Nova Scotia is known as the Scallop Capital of the world.
Digby Scallop Days are celebrated every year, and in 2017 the 43rd annual festival is August 11th to 13th.
With these tasty morsels I’m going to do a perfect pan sear on these scallops and serve with a fresh salsa.
- 6 to 8 Fresh Scallops
- 1 tablespoon of canola oil
- 1 table spoon of melted butter
- 1 Lemon
- Salt and Pepper
- 1 heirloom Tomato
- 1 Shallot
- 1 Green Pepper
- 1 Yellow Pepper
- 2 table spoons of chopped cilantro
- juice of 1 lime
- Salt and Pepper
- Due to the size of the scallops we can have a normal dice for the salsa.
- Dice the Tomato, ensuring we have a uniform cut.
- De seed and dice the peppers
- Dice the shallot
- chop the Cilantro
- Add all the diced items into a small bowl and squeeze the juice from the lime into the mixture.
- Add the salt and pepper to taste.
- Then set aside to allow the flavors to mix.
- Dry Off Scallops
- Preheat your frying pan to medium high, or about 200 degrees Celsius. Then Add the Canola Oil. This has a higher smoke point than Olive Oil and does not distract from the scallops flavor.
- Once the Scallops have started to cook, you do not want to move them. This helps develop a crust. They will want to stay on this side for about 2 minutes. If the pan starts to smoke too much reduce your heat a little.
- After about 2 minutes, it’s time to flip the Scallops. AGAIN away from you.
- These will cook on the other side for about another 2 minutes.
There you have Perfect Pan Fried Scallops. Great for an appetizer or even a main course. One tip. Frying more than three? Put the scallops in the frying pan all around the edge, then when it is time to flip, start at the first scallop you put in the pan and work around. This way you get an even cook on all of the scallops.