So an internet friend of mine, Albert over at Spain on a Fork, requested a scallop recipe and or a jumbo shrimp recipe. I went with these pan-seared scallops first because I hadn’t made this in a while.
It’s actually more fussy than I like my scallops. Usually I’ll just do the usual – sear them off in butter with some salt and pepper. But this one is pretty enough to serve to guests are any old night in your ratty robe because it’s pretty simple.
I eat this just like you see it above. It could be nice put in a portobello mushroom and baked – minus the scallops. Just put them on top when the mushroom is done. My wife tosses hers with bucatini. She says the sauce coats the pasta nicely. I can’t vouch for that, but it does make a great side served with steak. Saves a little money too – you won’t have to buy so many scallops, one or two per person will do if served as a side. And on that note, the Costco’s frozen scallops are actually good. I usually buy fresh, but I gave the frozen a try. Good stuff and way cheaper than fresh.
Enough about how to eat this. I think we all know the routine. Put it in the piehole, chew and swallow.
Pan Seared Scallops with Mushrooms & Leeks
In under 30 minutes, you can have this simple but impressive scallop dish on the table!
- 3 tablespoons butter, divided
- 1.5 pounds sea scallops, patted dry
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 8 ounces sliced mushrooms, 1 small package any kind you want
- 2 medium leeks, cut in half crosswise & sliced very thin lengthwise
- 3-4 cloves garlic, minced
- 1/2 cup vermouth
- 1/3 cup whipping cream
- 1 ounce (1/4 cup) shredded Dubliner cheese
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Make sure the scallops are dry – you want a good sear on them. Sprinkle the scallops, each side, with 1/4 teaspoon salt and pepper.
When the skillet is hot, add the scallops to the pan. Cook 2-3 minutes per side or until browned. Don’t overcrowd them. If you have to, cook in batches. As they’re done, remove from the skillet to a plate.
Melt the 2 remaining tablespoons of butter to the skillet, still on medium-high heat. Add the mushrooms and cook for 3-4 minutes or until they’re starting to brown. Add the leeks and garlic. Cook and stir for another 3-4 minutes or until the leeks are tender.
Add vermouth, stir, and cook for another 2-3 minutes, until it’s almost evaporated.
Stir in the cream and bring to a boil. Cook for 1 minute. Add shredded cheese and remaining 1/4 teaspoon salt and pepper. Cook and stir about 30 seconds to melt the cheese.
Return the scallops to the skillet and cook for 1-2 minutes, just until heated through. Enjoy!
If you don’t have vermouth and don’t want to buy it, you can substitute white wine. It’ll still be delicious!
Jumbo shrimp recipe coming very soon and it’s gonna be killer. I’m looking at you Spain on a Fork. And guys go check Albert’s youtube channel out – he’s pretty freaking cool. He also has a blog, spainonafork.com, with some amazing food and photos. Fried manchego cheese y’all. And surprisingly the Spanish style squid steaks have really caught my eye. Never thought I’d say that!