Scallops with sauteed spinach and garlic and roasted tomato
For the longest time I couldn't cook scallops the way I like them. I tried to sautee them, bake them, broil them and they always came out rubbery. But recently I figured it out - and it's really easy to cook them.
First, I dry them off with paper towels and then I dredge them in flour
I use my trusty cast iron skillet. As always, I make sure the pan is really hot - so I pre-heat the pan over medium heat for about 10 minutes. When the pan is hot enough I put in extra virgin olive oil and a pad of butter. That small amount of butter really doesn't raise the calorie and fat count that much - but you still get that wonderful taste of it, almost as if you cooked the scallops in butter alone.
Cook the scallops for exactly two minutes on each side
Et viola! Perfect every time - served above with string beans and garlic
6 bay scallops per person
1/2 cup flour
1/8 cup of extra virgin olive oil
1 pad of butter (leave the butter on the counter for a few hours before cooking)
salt and pepper to taste
Pre-heat cast iron skillet for a good 10 minutes over medium heat prior to cooking.
Once the pan is hot enough carefully pour in olive oil and drop in the butter.
Move the pan around to distribute the oil and butter.
Dry scallops with paper towel thoroughly.
Put the flour in a plate large enough to accommodate the scallops - you want to leave them in the flour for a few minutes.
Dredge scallops through the flour so they're well coated.
Sautee for exactly 2 minutes on each side.
Serve immediately and enjoy.