Seared Sea Scallops with Hoisin Glaze
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.
Yield: 2 entree servings
Ingredients
- 12 ounces dry sea scallops (go for the big ones if they are available)
- Roasted Szechuan Pepper Salt (or plain kosher salt and black pepper)
- 1-2 teaspoons oil for the pan (preferably grapeseed oil)
- 1-2 tablespoons prepared Hoisin sauce (preferably organic, like Whole Foods 365)
Directions
- 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.
- 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. They will not be firm or hard (overcooked). Do not overcook them and they’ll be great.
