Big Bay Sea Scallops

by on May 16, 2016 » Add the first comment.
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Chef Notes

  1. scallops, remove muscle, marinate in rum, jerk rub
  2. Very hot cast iron skillet
  3. EVOO, wipe oil, sear scallops – 1 minute first side
  4. Flip 1 more minute
  5. Add veggies – fresh basil, chives, slices of potato (thin), bell pepper – drizzle with EVOO
  6. Plate with garlic pesto schmear


  • Bay Scallops – Dry pack
  • Salt and pepper
  • 2 TBL butter
  • 2 TBL marinara sauce (just one possible treatment)
  • Zest and juice of one lemon


  1. Melt butter in skillet
  2. Add marinara sauce
  3. Heat to boil, then set aside and wipe pan out with paper towel
  4. Remove the muscle before cooking
  5. Toss scallop liberally in EVOO
  6. Sprinkle both sides with salt and pepper
  7. Put into hot dry skillet to caramelize
  8. Wait about 45-60 seconds for a full sear, but do not overcook
  9. Add Tomato Butter to the pan
  10. Turn scallops over
  11. Baste continually for 30 more seconds over high heat
  12. Plate over rice top with more butter and lemon zest

Your goal is to only sear these scallops, not cook them.  If you cook them, they will become rubbery and lose that silky texture.

Find more like this: Meat to Eat SEAFOOD

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