Master Recipe
Sautéed Scallops
serves four
NOTE: This recipe was developed for standard sea scallops, which
are about the size of a short, squat marshmallow. If using smaller
scallops, turn off the heat as soon as you turn them; they will
finish cooking from the residual heat, 15 to 30 seconds
longer.
1 tablespoon vegetable oil
11/2 pounds sea scallops (about 30 to a pound), small muscles removed (see figure 22)
Salt and ground black pepper
INSTRUCTIONS:
1. Turn oven to 200 degrees. Place plate in oven to keep scallops warm while making second batch and sauce.
2. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Add 11/2 teaspoons oil; swirl to coat bottom. Add half the scallops, one at a time, flat side down. Season with salt and pepper to taste. Cook until scallops are well browned, 11/2 to 2 minutes. Using tongs, turn scallops, one at a time. Cook until medium-rare (sides have firmed up and all but middle third of scallop is opaque), 30 to 90 seconds longer, depending on size. Remove pan from heat and transfer scallops to warm oven while cooking remaining scallops.
3. Let pan return to temperature over high heat for 10 to 15 seconds. Add remaining 11/2 teaspoons oil, swirl to coat bottom of pan, then add remaining scallops and cook as directed in step 2. Transfer scallops to warm oven while making sauce.