If scallops are very cold (in the refrigerator), allow to stand at room temperature for about 30 minutes to take the chill off while you gather any other ingredients for your dinner. Serve over rice, Asian noodles or quickly cooked, sliced asparagus finished with toasted sesame oil.
12 ounceslarge, dry sea scallops
1/2teaspoonground black pepper
2teaspoonsextra virgin coconut oil
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 tough to eat. Season scallops with a little salt and pepper.
Add oil to a non-stick sauté or fry pan over medium to medium-high heat. When pan is hot 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 golden crust. Turn scallops over, turn heat down, and using a spoon or pastry brush glaze with the Hoisin. Cook 1 more minute. Serve immediately.
Roasted Szechuan Pepper Salt is available from Penzeys. Nice to have on your spice drawer if you enjoy Asian flavors. 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. They will not be firm or hard (overcooked). Do not overcook them and they’ll be great.
Recipe from Chef Sally Cameron of AFoodCentricLife.com