Jump to content
Sign in to follow this  
Chef

Pan Seared Sea Scallops

Recommended Posts

Ladies and Gents,

I was in the mood for seafood tonight, which found me at the local fish market looking for sea scallops, shrimp, and whatever else struck my fancy.

I have to add, a lot struck my fancy but the funds didn't exactly allow it. LOL!

 

I decided on making a light salad with an orange vinaigrette paired with pan seared scallops and shrimp. Also enjoyed a shrimp and bass ceviche.

 

I marinated the scallops (and shrimp) in minced garlic, minced onion, fine ground pepper, sea salt, and olive oil.

post-67-0-17946700-1303105034_thumb.jpg

 

Here are the shrimp. (same marinade)

post-67-0-21638500-1303105038_thumb.jpg

 

A little pomace olive oil to a hot pan...

post-67-0-47389500-1303105042_thumb.jpg

 

Sea Scallops in the pan, you should hear a good sizzle. I don't have my scallops chilled "too much" so I don't

drop the temperature of the pan too much.

post-67-0-70705400-1303105045_thumb.jpg

 

First turn...lookin 'good!

post-67-0-37945200-1303105049_thumb.jpg

 

Once cooked, I finish off the pan with a little whole butter...

post-67-0-13463100-1303105053_thumb.jpg

 

Plating of the scallops...

post-67-0-21044800-1303105056_thumb.jpg

 

I added the shrimp to the same pan,cooked them, then finished with butter as well...

post-67-0-34740700-1303105063_thumb.jpg

 

I then added apricot preserves to the pan. swirled in the mix nice and good,

scraping off all the good stuff that sticks to the pan.

This was my "dipping sauce" of sorts.

post-67-0-37020600-1303105060_thumb.jpg

 

Paired it with a nice salad with pears, segmented tangerines, pear tomatoes, and fresh garden greens in an orange vinaigrette.

post-67-0-44932800-1303105066_thumb.jpg

 

Here is the "tri-fecta" including the fresh ceviche made of bass and shrimp.

post-67-0-95061400-1303105141_thumb.jpg

 

Thanks for looking and I hope you all enjoyed a nice dinner or two this weekend as well.

 

Until next time!

Share this post


Link to post
Share on other sites

I'll get with you guys later tonight to give the rundown on the ceviche.

 

In the meantime, here is a pic my Brother put together from pics he took.

(I'm contagious in the picture taking of food dept)

:P

 

enlarge for detail

 

 

post-67-0-97396700-1303164574_thumb.jpg

Share this post


Link to post
Share on other sites

what fish market do you buy from.

 

AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa)

Share this post


Link to post
Share on other sites

what fish market do you buy from.

 

AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa)

 

 

I saw a steak in there once that cost $96. What the ****? I be too scared to cook it.

Share this post


Link to post
Share on other sites

I can only assume it was Kobe. (they carry it from time to time)

Plus, it was probably good in size.

 

The marbling is so prevalent through and through,

and so fine, that the steak actually looks pink instead of red.

(Google Kobe beef for more info and pics, as well as current $/#)

 

You should see what that same steak goes for at a fine restaurant after its cooked.

 

If you like prime, Kobe is better.

If you're buyin'...I'm cookin'!

Share this post


Link to post
Share on other sites

Okay guys,

Here is how the ceviche was made.

This isn't always how I make it but we were mixing it up a bit and keeping it simple.

We enjoyed some Peruvian ceviche a few weeks ago and commented on how large

the chunks of seafood were. Hence us keeping things large this time.

 

Ceviche is basically raw seafood, denatured (cooked) in citric acid (lemon/lime juice).

 

This time we used the juice of key limes.

Added sliced onions, sliced serrano peppers, sliced radishes, and shrimp/bass.

For seasonings we just used fine ground black pepper, sea salt, and one dried and ground chiltepin chile.

 

Place all the ingredients in a small bowl. Make sure the lime juice covers the seafood so it will "cook".

Let sit refrigerated for about 30-45 minutes, mix again halfway through. you will see that the seafood becomes

"tougher" as it overcooks. So depending on how large your chunks are, and how strong the acidity in your limes are,

you want to adjust the marinating time accordingly.

 

That's it!...eat with saltines, chips, or tostadas!

 

Hope I made sense.

Share this post


Link to post
Share on other sites

That looks awesome. I just showed Peg and we both are ready to tackle it on my days off. I could actually taste it as I read your post. This to is becoming one of my favorite topics. FOOD! :)

 

TJ

Share this post


Link to post
Share on other sites

Chef makes my mouth water I need to have you in my hunting and fishing camp LOL

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×