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Introducing: The Real Chicken Of The Sea

If you've never had seared scallops, you haven't lived.

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So, here's the deal: Scallops are the real chicken of the sea. As in, when you sear them, they actually kind of taste like chicken. I said kind of. Anyway, they are crazy easy (and fast) to cook, making them a weeknight stunner.

The best thing: The only thing you need to do to them to make them really SING, is season them with salt and pepper, and sear them in a hot skillet. THAT'S IT.

To make them EVEN BETTER, serve them nestled in a bed of spicy, lemony arugula and herbs.

1. Start by slicing the chives into 1/2 inch pieces.

Keeping your bundle of chives tied together with a rubber band makes them *much easier* to slice.

So now comes the searing scallops part. Scallops are one of the easiest kinds of seafood to cook, which means you all should be cooking more scallops.

4. All scallops have a little muscle thing attached to them- this is what they use to attach themselves to their ~shell~, which is cool. It doesn't taste bad, but it can be a little tough, which is why you should remove it.

It literally just peels off like a post-it note.

5. Next, pat them dry between two sheets of paper towels. This well help them get SUPER AWESOMELY BROWNED when you sear them, which is 100% what you want.

7. Place the scallops in the skillet, spacing them evenly apart.

Lauren Zaser / Via BuzzFeed

They should all fit, but if you have to do this in batches in order to avoid crowding the skillet (a sin), that's fine.

8. Let them sear on one side until they're nicely golden brown, about 2-3 minutes. Using a spatula, check the ones on the edges first (they'll cook the fastest), then carefully flip them all to sear the other side.

10. Okay, back to the salad part. Season the arugula/herb salad with about 1 tablespoon of lemon juice. That's about 1/2 lemon's worth: You can just squeeze half a lemon over, using your fingers as ~seed catchers~. Then add some salt and pepper.

12. Place some of the scallops on a large serving platter, and scatter the salad over. Top with more scallops and BOOM you just made a really impressive salad.

Seared Scallops with Herb Salad

By Alison Roman

Serves 8

2 cups mixed tender herbs, like parsley, dill and tarragon

4 cups loosely packed arugula

1/2 cup coarsely chopped chives

1 ½ lbs. scallops

Kosher salt and pepper

3 Tbsp. olive oil, divided

1 Tbsp. fresh lemon juice

Remove the largest, tough stems from the parsley, dill, and tarragon (the tiny tender stems are fine to use). Place the herbs in a large bowl and add the arugula and chives.

Pat the scallops dry between two sheets of paper towels and season them with salt and pepper.

Heat 2 Tbsp. olive oil in a large skillet over medium–high heat.

Place scallops in the hot skillet, flat side down. Let them cook until they are really golden brown on one side, 2-3 minutes. Carefully flip them to brown on the other side, another 2-3 minutes. Transfer them to a large serving plate or platter and set aside.

Toss the greens with lemon juice and the remaining 1 Tbsp. olive oil and season with salt and pepper.

Place some of the scallops on a large serving platter, and scatter the salad over. Top with more scallops and serve.

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