Sea scallops make for a fast, tasty and healthy dinner. My favorite grocery store usually has huge Magdalena Bay “dry” sea scallops from Baja Mexico. They are sweet, meaty, tender and a beautiful pearly ivory color. Sometimes they have a bit of a peach or pink tint to them.
At approximately two ounces each I’ll cook three for me and four for my husband, about 12-14 ounces total. These big guys can be a little pricey, but in my opinion they are worth it. Seared scallops can be prepared fast enough for a quick weeknight dinner and elegant enough for dinner guests, and you won’t spend all day or night in the kitchen. Seared scallops also make a great first course or appetizer for a fancier dinner.
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.
Hoisin glazed scallops can be served on rice (try the black Chinese “Forbidden”rice), noodles (especially Asian varieties) or sans any starch, just over vegetables. Asparagus sliced diagonally into approximately 1 1/2″ pieces, then done quickly in a hot sauté or fry pan is particularly nice.
Depending on the thickness of the asparagus it will take just a few minutes based on how crisp you like your asparagus. 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.
If you want a side dish shortcut, try the frozen rice available at Trader Joes. It comes in both brown and white varieties. It takes 3 minutes in the microwave and comes out perfect, great when you are short on time to get dinner on the table. Start with the basic rice and mix in finely chopped chives, parsley or cilantro for more color and flavor.
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.
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.
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 soybeans, sweet potato, sesame, garlic, chili pepper, salt, sugar and spices, 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.
Seared Sea Scallops with Hoisin Glaze
Yield: 2 entree servings
Ingredients
12-14 ounces dry sea scallops
Roasted Szechuan Pepper Salt (or plain kosher salt and black pepper)
2 teaspoons oil for the pan (preferably grapeseed oil)
1-2 tablespoons prepared Hoisin sauce
Directions
1) If scallops are refrigerated, allow them to stand at room temperature for about 30 minutes. Pat scallops dry with a paper towel. If the small side muscle (abductor) is still attached, pinch it off. It is not tender to eat. Season scallops with a little salt and pepper.
2) Heat a non-stick sauté or fry pan over medium-high heat. Add oil. When pan is hot and oil starts to shimmer place scallops in pan flat side down. Don’t crowd them. Leave scallops alone and don’t move them for a few minutes. The edges will start to get brown. You are aiming for a dark golden caramel crust.
Turn scallops over, turn heat down, and using a spoon or pastry brush glaze with the Hoisin. Cook 1 more minute. Serve immediately.
It’s not possible to give an exact cooking time as the thickness of the scallops varies along with the heat of your pan.
When done correctly, scallops will still be translucent in the center and still have some springiness to them, not be firm or hard (overcooked). Do not overcook them and they’ll be great.
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