I absolutely adore scallops. (And yes, they're one of the dishes I cooked for Ruth Bader Ginsburg, as described in my memoir Justice is Served: A Tale of SCALLOPS, the Law, and Cooking for RBG. 😀 )
Contrary to popular belief, scallops are one of
the simplest foods to cook: You simply sear them quickly on each side
and serve them with a pan sauce made with butter and the addition of whatever deglazing liquid strikes your
fancy. This dish was inspired by the last of the season’s blood
oranges on my tree, but would work just as well with regular oranges,
or even grapefruit juice.
The trick is to not overcook the delectable scallops. Start with a very hot pan and fry them only long enough to brown, then flip and let them cook only another thirty seconds-to-a-minute. They should be warm throughout, but the center should be close to raw—otherwise they get tough. (If you use fresh rather than frozen scallops, simply add more of the pasta water at the end to make up for not having the juice from the thawed scallops.)
Seared Scallops with Orange Sauce and Pasta
(serves 2)
8 large scallops, frozen
salt, black pepper, and garlic powder
¼ pound dried fettuccine or other pasta (or more, if you’re big pasta eaters)
1 tablespoon neutral oil, such as canola
4 tablespoons butter
½ cup orange juice
¼ cup scallop juice (reserved from thawed scallops)
parsley, for garnish
Directions
Thaw the scallops in a bowl, then pat dry, retaining the liquid (mine came out to about ¼ cup).
Get a large pot of salted (1T) water boiling. Add the pasta and cook till done, stirring occasionally to keep from sticking together.
While the pasta is cooking, prepare the scallops and sauce: Sprinkle the scallops with salt, black pepper, and a little garlic powder on both sides.
Heat a skillet over medium-high heat, and once very hot, add the oil.
As soon as the oil is shimmering, place the scallops in the pan and fry until a golden brown, then flip.
Cook scallops 30-60 seconds more, then remove from pan to a plate with a paper towel.
Lower the heat under the pan to medium and add the butter.
Next, add the scallop water and the
orange juice, then stir, making sure you scrape the bottom to incorporate all those lovely bits of scallop stuck to the pan.
Drain the cooked pasta, retaining ½ cup of the pasta water. Pour the orange/butter sauce over the pasta and stir to mix. If the pasta seems too dry, add some of the reserved pasta water until it’s the right consistency.
Place a serving of pasta on each plate, then top with the scallops. Garnish with chopped parsley. (See photo at top.)
🌿 🍋 🌱
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This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
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This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
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-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
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those look delish, and I remember Ruth's scallops vividly!
ReplyDeleteHa! Love it!
DeleteThank you for what sounds like a mouth watering recipe. We love scallops, which means I will be trying this.
ReplyDelete2clowns at arkansas dot net
It is indeed, delish--enjoy, Kay!
DeleteScallops are a personal favorite and this sounds delicious. Definitely trying this, thanks!
ReplyDeleteThey are SO good, aren't they? Enjoy the recipe, Marcia!
DeleteWOW, Leslie...I am reading your blog at 6AM on my elliptical, and had no thoughts at all about food...But...just by looking at your first photo, I am hooked!!! Thanks for this recipe. I will get some scallops t
ReplyDeletelater this morning. It has to be pure deliciousness! Thank you so much for all you do for us readers/eaters :-) Luis at ole dot travel
Lol, Luis--love it! And you are so very welcome! We love readers and eaters!
DeleteMolten Death is terrific!
ReplyDeleteThese scallops sound perfect. Yes, please do not overcook them unless you enjoy eating rubber!
Thank you, my dear--so glad you enjoyed it! And yes, overcooked scallops are no good!
DeleteI hope you and your Hilo home are safe/
DeleteI'll definitely try this recipe. Thanks for sharing it, Leslie.
ReplyDelete