Scallops-2

Seared Scallops with Hoisin Glaze

By Sally Cameron on March 21, 2010

fish & seafood,

4 Comments

Seared sea scallops make for a fast, tasty and healthy dinner.  They are sweet, meaty, tender and a beautiful pearly ivory color. Sometimes they have a bit of a peach or pink tint to them.

Last night I simply seared them in a hot non-stick pan with a little oil after seasoning with  Szechuan Pepper Salt, then glazed them with a brushing of Hoisin Sauce. It took maybe 10 minutes. They are fast enough for a quick weeknight dinner and elegant enough for dinner guests.

How to Buy Scallops

When purchasing scallops look for “dry” or “chemical free” scallops. Ask if they have been treated with a phosphate solution. Treated scallops absorb water. A brilliant white color is a giveaway. Not only do you pay for water weight, they don’t taste as good.  Treated scallops leave a milky solution in the pan as they cook so they steam more than sear and don’t brown as well.

Scallops should smell like the ocean, fresh and clean, not strong or fishy. If you want scallops to cook at about the same time and look nice on a plate, have the person at the fish counter pick them out carefully and individually. Watch them so you get what you want and don’t be afraid of telling them which ones you want. Scallops come in varying sizes. I big the biggest ones I can find, which can be anywhere from 1-2 ounces each. All you need is 6 ounces per person.

How to Sear Scallops

To sear scallops, pat them dry and season with a little salt and pepper. For this recipe I like the Szechuan Pepper Salt from Penzeys, but regular kosher or sea salt and black pepper will do.  Most importantly don’t overcook them!  Overcooked scallops are rubbery, not tender. They should be still barely translucent in the center.

Forbidden Rice

Hoisin glazed scallops can be served on brown rice, or try black Chinese “Forbidden” rice, which is my favorite. Noodles (especially Asian varieties) work too. For a no-grain option, serve simply over vegetables.

Asparagus

Asparagus is a nice commitment to the seared scallops.  Depending on the thickness of the asparagus it will take just a few minutes. Cook in a hot skillet or drop into boiling water for 2 minutes, then drain and serve hot.

Finish asparagus with a few drops of nutty rich sesame oil and for flair add a sprinkle of toasted sesame seeds. For great color and eye appeal, toss very thinly sliced strips of red bell pepper in with the asparagus as it cooks.

Rice Shortcut

For a side dish shortcut, try the frozen organic brown rice available at Trader Joes. It takes 3 minutes in the microwave (if you use a microwave) and comes out perfect. It’s handy when you are short on time to get dinner on the table. Start with the basic rice and mix in finely chopped chives or parsley for more color and flavor.

Hoisin|AFoodCentricLife.com

About Hoisin Sauce

If you are not familiar with Hoisin, it is a classic Chinese sauce with a strong sweet-salty flavor. If you’ve ever ordered  Moo Shu in a Chinese restaurant, it’s served with Hoisin.

Made with a variety of Asian ingredients, Hoisin has a beautiful, deep purple-black color. Hoisin can be used as grilling sauce (great for ribs, chicken and jumbo shrimp) and as a dipping sauce. I’ve made vinaigrettes and marinades with Hoisin. It’s something I always keep in my pantry. A little goes a long way, so if you are new to Hoisin use it sparingly and add as you prefer.

One more note, read your labels and find an organic Hoisin. Whole Foods 365 brand makes one. The ingredients are much better than the standard stuff in the Asian aisle which contain caramel coloring and food dye Red No. 40 which are both best to stay away from.

**Update July 2015 – I’ve created a new homemade Hoisin that is great and gluten-free. The recipe is here.

Other Links

For more information on what to look for when you read labels and get educated on ingredients, become familiar with the Center for Science in the Public Interest (CSPI). There site has a list called Chemical Cuisine which I refer to often. It lists food additives and whether they are safe or not.

For nonstick pans, the best are made by ScanPan. It’s what I use at home. Read about them on Amazon. They are available in several sizes.

If you love rice but have never tried black Chinese Forbidden rice, you must. It cooks up perfectly in 30 minutes. It has a nutty taste, soft texture, and is a beautiful black-purple color.

4 Comments

Leave a Comment
Carrie's Experimental Kitchen | January 4, 2013 at 3:49 am

I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-43.html

Brad G | February 7, 2014 at 6:58 pm

This was so yummy! I got it through the Evernote Food app. Made it over soba noodles with a side of shelled edamame.

    Sally | February 7, 2014 at 9:26 pm

    Sounds great Brad! Thanks for reporting back for everyone to read!

Julie | August 17, 2015 at 10:51 am

made these tonight for an entree….delicious!

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