The sea scallop is one of the most perfect of nature’s convenience foods—almost nothing cooks faster. This is especially true if you opt to heat the mollusk until it remains rare in the center, as do most scallop admirers. Sea scallops are also large enough to stuff, not with bread crumbs or other fish, as is common with clams or lobsters, but with herbs, garlic, and other flavorings. As long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill it with any number of stuffings.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mince the basil, garlic, salt, and pepper together until very fine, almost a puree (use a small food processor if you like). Mix in a small bowl with 1 tablespoon of the olive oil to produce a thick paste.
Step 2
Cut most but not all of the way through the equator of each scallop, then smear a bit of the basil mixture on the exposed center; close the scallop.
Step 3
Put a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. As each scallop browns—it should take no longer than 1 or 2 minutes—turn it and brown the other side. Serve hot, drizzled with the pan juices.
Variations
Step 4
Sautéed Scallops with Herb Paste: Substitute prepared pesto for the basil mixture. Alternatively, substitute fresh parsley, cilantro, or dill for the basil.
Step 5
Stuffed Scallops with Greens: When the scallops are done, put them on a bed of greens (about 6 cups is right for this amount of scallops). Turn the heat under the skillet to low and add 3 tablespoons fresh lemon juice. Cook, stirring, for about 10 seconds, then pour the pan juices over the scallops and greens and serve, drizzled with more olive oil if you like.
Step 6
Sautéed Scallops Stuffed with Peanut Sauce: Cream 2 tablespoons chunky natural peanut butter with 1/4 teaspoon minced garlic, minced fresh chiles or cayenne to taste, 1 teaspoon sugar, and sufficient soy sauce to make a thin paste. Use this paste as you would the basil paste and use peanut oil to sauté the scallops. When the scallops are done, put them on a bed of lightly steamed or sautéed bitter greens, such as dandelion or mustard. Turn the heat under the skillet to low and add 3 tablespoons fresh lime juice. Cook, stirring, for about 10 seconds, then pour the pan juices over the scallops and greens and serve, drizzled with a little more peanut oil if you like.
Scallops
Step 7
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and—water being cheaper than scallops—decreases their value. Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won’t have a problem.
Step 8
Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you’re stuffing scallops, leave it on and cut from the side directly opposite.The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it’s slightly tough, but not unpleasant.
