tonight for dinner we had scallop tacos. now usually when i eat a scallop, i don't want it mixed in with anything. i want to eat it whole and savor it because it's one of my most favorite foods. however, we had just recently eaten scallops, so i was ok with putting them in tacos this evening.
andy can sear the hell out of a scallop. they are always so beautiful and they have that great crispy brown top. i found out the secret for the perfect scallop sear just a few minutes ago. according to andy, after you rinse the scallops, you have to make sure to pat them perfectly dry with a paper towel (the more moisture, the less the scallop will sear). the other secret is to salt them right before you put them in the pan (again, because the salt will dehydrate them). we served the scallops in a flour tortilla with a horseradish slaw. here's the recipe:
slaw:
(i have to admit i did zero measuring this evening, so these measurements are all estimates)
1/2 c. mayonnaise
2 tbs. whole grain mustard
2 tbs. horseradish
2 tbs. brown sugar
1 tbs. fresh lemon juice
5 scallions, chopped
1 red bell pepper, chopped
1/2 bag broccoli slaw
s&p to taste
whisk together the first 5 ingredients until smooth, adding salt and pepper to taste
put the slaw in a bowl and add the dressing, mixing together until coated
mix in the scallions and pepper
scallops:
rinse scallops, pat dry, and salt
put a pan over med-high heat and add olive oil (it's important for the pan to get very hot if you want to get a good sear on the scallops-when you see the oil start to ripple, it's ready)
add the scallops, being sure to not crowd the pan. cook 3-4 minutes per side.
assembly:
put the flour tortillas into the microwave for about 30 seconds
chop the scallops into bite size pieces
layer the slaw on the bottom of the tortilla and add the scallops on top. yum!
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