Seared Scallops with Garlic Butter

Cooking is one of my absolute favorite hobbies.  My mom always jokes that when I moved out and into my dorm freshman year, I couldn’t even boil water.  That’s an exaggeration - I would fend for myself, thank you very much! - but it wasn’t very far from the truth.  Without ample space to store my food, utensils and other kitchen equipment, I relied more on going out, TV dinners, and those “all in a box” meals that you can buy nowadays.  When I moved into my first apartment, though, my desire to cook healthy, satisfying meals really took off.  I spent hours in front of the TV watching Food Network and drooling over the recipes the chefs created (and their kitchenware).  Now I’m a totally different person in the kitchen.  I know a lot of techniques and tips that a lot of people my age (and even older, surprisingly) don’t know.  I prepare meals for Tom and myself every night and they are always a hit in this house!

Ever since I started cooking up at school, I have cooked with my dad during my weekend visits at home.  We’ve tried a lot of different things, but by far and away our favorite has been his seared scallops with garlic butter.  There really isn’t a specific recipe - just melted butter in a skillet, a clove or two (depending on your personal preference) of minced garlic, and fresh scallops (not bay scallops - they’re too small and will turn very rubbery). When purchasing scallops, I highly recommend buying local and fresh scallops, as these will taste the best.  The garlic should cook in the butter until you can smell it, and then you can pop the scallops into the skillet.  The heat needs to be fairly high - the scallops should begin to sizzle the second they hit the skillet.  A couple minutes on one side is plenty - flip, another minute, and remove from skillet.  It’s an amazing dish that, if not overdone, is PERFECTLY satisfying for anyone who loves seafood!

If you have a seafood recipe that you’d like to share, please comment and/or email it to me.  And if it’s one that you think is particularly appealing, you should consider submitting it to the Great American Cook Off.

July 31, 2008 | Filed Under Cooking

 

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