Okay, so I have a confession to make…
I AM OBSESSED WITH SCALLOPS.
- Scallop Sushi
- Scallop Ceviche
- Grilled Scallops
- Seared Scallops
- Scallops in curry
- Scallops in salad
- I can go on
Basically, I like ‘em all. Well – that’s almost true. Those teeny tiny baby bay scallops? Nope. Not for me. There is nothing that can ruin my day faster than ordering scallops off a menu, thinking they’re big juicy sea scallops, and being served those. NOTHING. Size matters people. The deception and trickery I have encountered on some menus is absolutely inexcusable. I’m sure those little guys have a special purpose in the universe, but sitting on my plate ain’t one of them.
Today, I am sharing one of my favorite ways to eat one of my all time favorite meals. It’s super delicious. It’s super easy. And it is super quick. Tasty, quick, and easy? What more can you ask for? Short recipe list maybe… Check. Healthy? Check.
Before we start talking about how to make these scallops lesssss talk salsa. Have you ever tried kiwi salsa? If your answer is no then go get yourself some kiwis now. Luuuurve it. Normally, I don’t dig the whole fruit in salsa thing. I want my salsa made with tomatoes and I want it spicy. Mango salsa grosses me out a little. Call me a freak. I don’t care. I just can’t get into it. Kiwis are generally tart which I think helps out when mixing into a salsa. So good. In my opinion, the recipe below could be a little spicier – but I decided to keep it safe. I’m the girl that asks for the spicy levels at restaurants and asks the waiter to kick it up a notch spicier than their highest level so I will leave the quantity of jalapenos up to you. Also, make some extra. I promise you won’t regret it while you’re munching on some with chippys while searing your scallops.
Now onto my one true love – these scallops. Straight nom. I can’t get over how easy these are to make. I know a lot of people don’t even bother trying to make these at home since they are on the pricier side, but I have faith in you. You can do eeet. Really though. You can. There are only 3 steps to it.
- Dry your scallops and season. This is very important. Your scallops need to be completely dry to sear properly. I just patted them dry with a paper towel a few times. That seemed to do the trick. After they are dry – sprinkle them up with some salt and pepp.
- Heat your pan. Get it real hot. Once hot, add your 50/50 mixture of olive oil and butter to the pan. Melt that butter up. Keep that heat up.
- Add your scallops to the pan and let them sit still for about 2 minutes per side. Don’t touch them during this step unless you are flipping them.
That’s it! MAGIC. Boom. Done.
Top them off with some kiwi salsa. Take a bite. And fall in love.
I’ll swipe right on these scallops all day erryday. How ‘bout you join me.
- 1lb Large Sea Scallops (about 15)
- 1 ½ tablespoons Olive Oil
- 1 ½ tablespoons Butter
- 3 peeled and diced Kiwis
- 1 seeded chopped Jalapeno
- ¼ cup chopped Cilantro
- ¼ small chopped Onion
- Juice of 2 Limes
- ½ teaspoon Salt
- Heat skillet on high heat
- Add olive oil and butter to skillet
- Dry scallops completely and sprinkle with salt and pepper lightly on both sides
- Add to skillet and sear for 2 minutes without moving. Don’t overcrowd pan. Work in batches if need be
- After 2 minutes – flip and sear on other side for additional 2 minutes
- Serve immediately with kiwi salsa
- Combine all kiwi salsa ingredients in bowl and mix well
- Let sit in refrigerator for 20 minutes