Who loves scallops?
(Everyone raises their hand).
Good, that’s what I thought.
Scallops are just so ….sexy. You know? Like you wouldn’t say, “Let’s get in grungy sweatpants, drink beer, watch Netflix, and make a gorgeous sea scallop dinner”.
Well, I’ll feel like a real jerk if you HAVE done this. And if that’s the case, then good for you!
For me though, scallops are on the menu for special occasions. They’re buttery, luxurious, and rich. Definitely worthy of a celebratory supper. I also love how easy they are to prepare. If you’re scared to make them at home, or have – and it ended in a major failure – I’ll share the trick to making perfect, restaurant style scallops at home…
DON’T OVERCOOK THEM.
I’m talking cooking for 3 minutes – tops! – on each side. Cast iron. High heat. Perfection.
Most times, I simply salt and pepper the scallops, and cook them in olive oil and butter. That’s it! This recipe, however, is a delicious new way to enjoy them.
They’re dredged in cornmeal, which I was a little apprehensive about at first.
“Will it mask the flavor of the scallops? Will the texture be weird? Will it impact the cooking time?”
No. No. No.
The flavor of the scallops still shine. The texture is surprising and unexpected. And the cook time? Stayed the same!
And that MINT CHIMICHURRI. Drop the spoon, I’ll just drink it straight.
I served these scallops over whipped cauliflower, but choose your favorite creamy base. Grits or polenta would be great, if you really want to capitalize on the cornmeal piece.
So please – next time you have a promotion to celebrate, a birthday, a hot date, or – even a low key night in with Netflix – try these scallops. You won’t regret it!