Searing Scallops...

Tonight in the Powell household we enjoyed seared scallops (unfortunately, we forgot to take a picture before eating). There are, however, a few tips we would like to pass on to those of you that have not perfected the art of making superb scallops.

Firstly, the pan in which you are making your scallops must be HOT. We put ours at the highest setting.

Next, make sure that your scallops have been thoroughly rinsed and dried. Lightly sprinkle them with salt just before searing.

The scallops need to be fried in clarified butter. This is an absolute must. If you try to use regular butter, the fat solids will burn and taint the wonderful scallop flavor (and choke your kitchen with smoke). For an easily followed process for clarified butter, see: http://valerianalexander.blogspot.com/2009/10/ambrosia-wisconsin-style.html .

Drop scallops onto the pan and leave ample space. If placing too many scallops at once, the pan will cool and you will steam them rather than sear them. Allow the scallops to sit for two minutes. During the first two minutes, do NOT move the scallops.

Check to make sure the scallops have developed the crusty, golden finish on the bottom, then flip and cook for one minute more. The middle should be undercooked when removed from the pan (watch the side of the scallops; they should be opaque in at the center when you pull them). The scallops will finish cooking after being pulled from the pan. It is remarkably easy to overcook a scallop!

Plate the scallops with some butter mixed with fresh lemon juice and enjoy!