Friday, January 27, 2012

Pan-seared Scallops

There is something about food that is in circles. They make me happy. When it entertains my eyes, I want it to entertain my stomach. So naturally Scallops make me happy. =)
This simple dish is the perfect dish to serve on a romantic evening. Put on a dress and heels and get ready to make your man happy with this one. 

Romantic Tip: 
Take care of yourself. Make sure you keep clean and smelling pretty. Scent is one of the strongest forces behind actions. Find the smell your Man likes, perfume, soap, lotions, shampoos and oils. Don't over do it. Almost everyone just loves the smell of clean. It is indescribably sexy.

Pan-seared Scallops

adapted from Use Real Butter

4 large dry scallops
2 tbsp olive oil
1 1/2 tbsp butter
1/2 cup white wine
1 roma tomato sliced

Preheat oven to 350 degrees
Place sliced tomatoes on a baking sheet drizzled with olive oil. Salt lightly and place pan in the oven for 10 minutes. 
Pat the scallops dry with towel or paper towels. 
Sprinkle salt and pepper over both sides of the scallops. 
Heat olive oil in a heavy bottomed steel frying pan over high heat. When oil is hot, place the scallops in the pan with one inch between them.

After two minutes, the base should be browned nicely. Flip the scallops and cook for another 30 seconds. Remove from heat and set aside briefly. While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. I served mine over baked tomatoes and garnished with watercress. Pour the deglazed pan sauce over scallops and serve.

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