Scallops 101

Sea Scallops have been a client favorite for years, and as a Personal Chef, they are a dream to work with. I source the best possible seafood in Nashville and cook them up fresh in our clients’ kitchens. These naturally delicious gems need little effort to become an impressive conversation piece. Here's how we do them:

Ingredients:

For the Scallops:

- 1 pound (450g) fresh sea scallops, patted dry

- Salt and black pepper, to taste

- 2 tablespoons olive oil

- 3 tablespoons salted butter

- 3 cloves garlic, minced

- Zest of 1 lemon

- 2 tablespoons fresh lemon juice

- 2 tablespoons fresh parsley, chopped (for garnish)

For the Fennel Puree:

- 1 large fennel bulb, trimmed and chopped

- 1 cup fresh parsley leaves, chopped

- 2 cloves garlic, minced

- 1/4 cup extra-virgin olive oil

- 1 tablespoon lemon juice

- Salt and black pepper to taste

Instructions:

Prepare the Fennel Puree:

1. Trim the fennel bulb, removing the tough outer layer, and cut it into small, manageable pieces.

2. Bring a pot of salted water to a boil.

3. Add the chopped fennel to the boiling water and blanch for about 5 minutes or until the fennel is tender.

4. Drain the fennel and immediately transfer it to a bowl of ice water to stop the cooking process.

5. Once cooled, drain the fennel and pat it dry.

6. In a food processor, combine the blanched fennel, fresh parsley, minced garlic, olive oil, and lemon juice.

7. Blend the ingredients until you achieve a smooth and creamy consistency.

8. Taste the puree and season with salt and black pepper according to your preference. Adjust the lemon juice or olive oil if needed.

Prepare Scallops:

1. Make sure the scallops are dry by patting them with paper towels.

2. Season both sides of the scallops with salt and black pepper.

Sear the Scallops:

1. Heat olive oil in a large skillet over medium-high heat.

2. Once the oil is hot, carefully add the scallops to the skillet, making sure not to overcrowd them.

3. Sear the scallops for 1.5 to 2 minutes on each side until they develop a golden-brown crust. Be careful not to overcook; scallops should be opaque in the center.

Prepare Lemon Garlic Butter Sauce:

1. Remove the scallops from the skillet and set them aside.

2. In the same skillet, add 2 tablespoons of butter. Allow it to melt over medium heat.

3. Add minced garlic to the butter and sauté for about 1 minute until fragrant.

4. Stir, allowing the butter to brown and become nutty in flavor.

Combine Scallops with Sauce:

1. Return the seared scallops to the skillet and toss them in the lemon gar lic butter sauce to coat evenly.

2. Cook for an additional 1-2 minutes, allowing the scallops to absorb the flavors of the sauce.

Serve:

1. Transfer the scallops to a serving platter or individual plates.

2. Pour the remaining lemon garlic butter sauce over the scallops.

3. Garnish with chopped fresh parsley.

Enjoy this delightful combination of succulent scallops and flavorful fennel herb puree, creating a culinary masterpiece right in the comfort of your own kitchen!