Home Living Cooking In the Kitchen: Seared scallops with garlic pasta

In the Kitchen: Seared scallops with garlic pasta

Photo: Kayleigh Baig

Eating food we like can trigger endorphins in our brain and can cause us to have somewhat of a euphoric experience. Triggering those endorphins can make you feel amazing, like really amazing, and if all it takes to do so is eating a favorite food, I’m in.

Seafood happens to be on my list of favorite foods, generally a shellfish kind of a gal but I am willing to try anything that comes from the sea. I would have to say living on an island in the northeastern part of the Atlantic has its benefits and with scallops being a local amenity I don’t think life could get any better.

Bay scallop or sea scallop? I personally would eat either scallop if put in front of me but I happen to find a true love for sea scallops. (I know, we live right in the heart of bay scallop central but I’m a fan of the big open sea.) There is just something about a perfectly cooked sea scallop. The golden brown outer crust followed by the melt-in-your-mouth center accompanied by the sweet taste of the sea. I can feel my endorphins jumping for joy already.

Before cooking up a pan of these the inevitable shopping must take place. Searching for the freshest scallops isn’t always easy. A good fish market will label their scallops with the actual count of scallops per pound, just like when purchasing shrimp. Sea scallops can range from 10 to 40 per pound and can also reach up to 2 inches in diameter.

When buying fresh scallops you want to look for the ones displayed in a bowl or tray. If the scallops are sitting in a sea of milky white liquid odds are they have been treated or soaked to emphasize their whiteness and plumpness, these you want to avoid. Fresh sea scallops should be slightly sticky to the touch and can range from a creamy ivory to a light tan flesh color.

If you are headed to the freezer section, which in some cases might be your best bet, look for IQF (individually quick frozen) on the bag and avoid any that have sodium tripolyphosphate listed as an ingredient. When thawing, place in the fridge overnight or put in a freezer lock bag and run under cold water until thawed through.

When it comes time to cook your sea scallops be sure to remove the tiny muscle that hangs out on the outside of the scallop, sometimes the muscle can be hard to spot as it is the same color and texture as the rest of the scallop. Pat dry prior to searing for a guaranteed sear. I prefer to season with just pepper and then sprinkle with salt after searing them in the pan, this helps prevent the scallop from leeching any of its natural juices that may interfere with that perfect golden sear you are trying to achieve.

Scallops can be enjoyed on their own, with some pasta or even atop a leafy green salad. Any which way you choose to enjoy them be sure to think happy thoughts to help get those endorphins going.

Seared Sea Scallops with Garlic Pasta
Serves 4
Ingredients:
1 lb Sea scallops, rinsed and patted dry
2-4 Tablespoons unsalted butter
1 lb Fettuccine pasta
1/2 cup Olive Oil
2 Tablespoons chopped garlic
1 pinch red pepper flakes
1 handful of parsley, cleaned and chopped
Salt and pepper to taste

• Heat a skillet on medium high heat. Once the skillet has reached temperature add 2 tablespoon of butter. Add half of the scallops, be sure not to over crowd the pan. Let cook for 1-2 minutes or until a golden brown. Turn over and repeat, being sure not to overcook the scallop. Remove the scallops from the pan and set aside. Repeat the process, adding more butter to the pan if necessary, until all of the scallops are cooked. While preparing the scallops cook the pasta according to package directions.
• In a separate small sauté pan heat the oil on medium heat. Add the chopped garlic and red pepper flakes. Cook for 2-3 minutes or until the garlic is tender, adjusting the heat to prevent the garlic from overcooking. Remove from the heat and add the parsley, salt and black pepper. Toss with the pasta and season to taste.
• Serve the seared scallops atop of the garlic tossed pasta. Serve immediately.

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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh