Cliff and I moved this weekend and let me tell you, it was exhausting. The great thing about moving is it is a perfect opportunity to purge all of the junk that has been sitting around the house untouched for years. On the other hand, it just plain old sucks. Fortunately for me, my wonderful husband did about 95% of the work. All I had to do was put everything in boxes and mark them. By the end I was labeling the majority of the boxes “stuff” and throwing all of our clothes in garbage bags. We are very classy! There were about 10 times this past weekend where all I wanted to do was curl up in my bed with a big bowl of mac n’ cheese. I really needed some comfort food to get me through it!
These scallops may not be considered comfort food but they will definitely make a bad day much better! I have always loved scallops but I pretty much only eat them at restaurants. I never knew how to cook them properly. How do you get that nice caramelization without turning them into rubber? The secret is sugar. These are one of the easiest things we have ever made and they were amazing. Scallops do not need any overpowering sauce, just a little wine and lemon juice is perfect. If you are looking for a quick, simple, and impressive dish to make for Valentine’s Day this is a winner!
1 pound large sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 tablespoons butter
½ cup sugar, spread on a plate
½ cup white wine
Juice of one lemon
1 tablespoon finely chopped flat parsley
1 tablespoon lemon zest
Dry the scallops with a paper towel. Sprinkle with salt and pepper. Begin heating your pan over medium heat and add the butter to the pan. While the butter is melting, press the flat parts of the scallops into the sugar. Once the butter is melted and beginning to foam add the scallops to the pan. Cook for 2 minutes; flip, and cook 1 more minute. Remove the scallops from the pan to a platter. To the pan add the wine and lemon juice. Just cook it until it is heated through. Pour the sauce over the scallops. Sprinkle with parsley and lemon zest. Serve immediately. Note: the pan must be hot in order for the scallops to caramelize. Also, if there is too much liquid the scallops will not caramelize.
Source: Adapted from Big Bowl of Love by Christina Ferrare