Sauté scallops on high heat
QUESTION: I have some bay scallops that I want to prepare with pasta and red sauce.Do I have to sauté them first and then add them to the sauce? Or will they cook enough if I just add them to the sauce while I'm heating it?I know you don't want to overcook seafood, and I don't want them to turn into rubber.I would appreciate your input as well as any bay scallop recipes.ANSWER: I get lots of e-mail requests and try to get to them as quickly as possible. Yours was dated mid-January, so for me this is a pretty quick response.However, at this point I can only hope that you have cooked (correctly or incorrectly) and eaten your bay scallops since fresh scallops should be eaten within a couple of days after purchasing.If you're still hanging on to those original scallops, don't serve them unless you really want to make sure certain dinner guests don't come back.You bring up a very good question, though.You can cook scallops numerous ways, including broiling, grilling, and poaching.I prefer sautéing them in a very hot pan over high heat.Just like almost all shellfish, scallops are full of moisture; and although it is a common practice, they should never be stored in water (I will rant and rave about this later).You might also be interested to know that only the adductor muscle of the scallop, which is used to open and close the shell, is sold and eaten in the United States.It sounds like you, along with other scallop aficionados, prefer bay scallops over sea scallops.For those of you who don't know one from the other, the larger sea scallops are more commercially important in the United States, where they are harvested off the East Coast from the Carolinas up to Maine.The more petite bay scallops are less abundant and live primarily in coastal bays in the Northeast.They are thought by many to be sweeter and better tasting than their larger cousins — but both types have their champions.Regardless of who wins the taste test argument, both types of scallops can be easily ruined by a cook if a few rules aren't followed.The goal is to keep the moisture inside the scallop while it is cooking. When a cook puts scallops or any shellfish in a sauté pan that is not smoking hot, the shellfish will start to release moisture and instead of getting sautéed they start to boil in their own juices.This is when they become rubbery — and it's why chefs get unjustly labeled as screaming maniacs.Scallops should not be pure white when you purchase them, and if they are, they were stored in water — and probably water containing certain chemical preservatives.Why would someone do this to innocent scallops, you ask?Another good question, Frank.You're on a roll.It's because packing them this way extends their shelf life. It also adds weight to the scallops, and darned if those babies aren't sold by the pound.These waterlogged scallops are very hard to prepare correctly.You can get a heavy cast iron skillet molten hot, but so much water is emitted by these soggy scallops that it's almost impossible to get that nice brown caramelized surface that people love to savor.So now you know what to look for when you shell out your hard-earned money on a new batch of scallops.For the preparation you mentioned, sauté them first and add them to the sauce at the last minute.Now that you're a scallop expert, I have also included a few more recipes for you to try.
16 ounces dry fettuccine pasta3 tablespoons plus 2 additional tablespoons olive oil1 pound bay scallops½ onion, chopped4 cloves garlic, minced1 red bell pepper, thinly sliced½ cup fresh sliced mushrooms3 tablespoons dry white wine2 tablespoons lemon juiceSalt to tasteGround black pepper to taste¼ cup prepared pesto sauce (store bought or homemade)2 tablespoons grated Parmesan cheeseIn a large pot with boiling salted water cook fettuccine until al dente. Drain.Meanwhile, add 3 tablespoons of olive oil to a large skillet and heat until very hot. Add the scallops and sauté 2 minutes. Remove from the pan and set aside.Add the onion and garlic to the pan, reduce to medium high heat, and toss for 1 minute. Then add the red bell pepper and mushrooms and cook until soft, about 3 minutes.Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add the pesto and 2 tablespoons of olive oil. Add the scallops back at the last minute and toss with the hot fettuccine.Sprinkle with grated Parmesan cheese. Serve immediately.Makes 4-6 servings.
4 tablespoons olive oil, divided6 cloves garlic, crushed3 cups whole peeled tomatoes, with liquid, chopped1½ teaspoons salt1 teaspoon crushed red pepper flakesOne 16-ounce package linguine1 pound bay scallops1 tablespoon chopped fresh parsleyIn a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.In a large skillet, heat the remaining 2 tablespoons of olive oil or high heat. Add the scallops and sauté for about 2 minutes, stirring frequently. Remove from the pan when done. Add the parsley to the tomato mixture and cook for 3-4 minutes, until the sauce begins to bubble. Add the scallops at the last minute. Serve the sauce over the hot cooked pasta.Makes 4-6 servings.
1 pound dry fettuccine pasta2 cups heavy whipping cream1 tablespoon chopped fresh basil1 tablespoon chopped fresh thyme2 teaspoons salt2 teaspoons ground black pepper1½ teaspoons crushed red pepper flakes1 teaspoon ground white pepper1 cup chopped green onions1 cup chopped parsley1 pound scallops¾ cup grated Parmesan cheeseCook pasta in a large pot of boiling salted water until al dente. Drain.Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in cheese, blending well.In a large sauté pan over high heat, add the olive oil. When hot, add the bay scallops and sauté 2 to 3 minutes. Remove from the pan.Serve sauce and scallops over hot, cooked pasta.Makes 4 to 6 servings.
