Pan Seared Scallops

With Sean Demers

The North Atlantic scallop is a versatile seafood that can be cooked multiple ways and are loved by some people who do not normally eat seafood or shellfish. Frying and baking are favorite methods to prepare scallops but many prefer pan searing. If done properly this method of cooking will seal in the juices and flavors of the scallop.

North Atlantic sea scallops should not be confused with the much smaller bay scallops. They are harvested from Nova Scotia to Virginia, are the largest scallops sold in the U.S., averaging 10/40 count per pound. By comparison bay scallops typically run 80/120 per pound.

Scallops are most commonly harvested using scallop dredges or bottom trawls. Recently, scallops harvested by divers, hand-caught on the ocean floor, have entered the marketplace. In contrast to scallops captured by a dredge across the sea floor, diver scallops tend to be less gritty.

In this recipe Chef Sean Demers of Keon’s Bistro starts with U 12 size scallops, meaning that there are about 12 per pound. The secret is to start with what is known as a “dry” scallop, meaning that they have no extra water injected into them. If you use a wet scallop, or one with too much water inside, the heat will “boil” the scallop during cooking, making it tough and less pleasing to eat.

Two quick tips to sautéing. You want the pan to be hot before placing the scallops to cook, otherwise they may stick to the pan. For this reason be sure to use an oil with a high smoke point, not an oil like extra virgin oil. Sean uses a 90/10 oil blend, meaning that it is 90% high smoke point oil like canola and 10% olive oil. When you see the oil just begin to smoke, that is when the pan is ready.

This dish is served with coconut fig bread and the braised Napa cabbage dish, then topped with a Pistachio Butter Sauce and garnished with a splash of Paparika oil.

This video was filmed in the Kitchen Showroom at Baron's Major Brands Appliances, Salem, NH. You can obtain more information at their web site; www.baronsmajorbrands.com.

Ingredients

1 tablespoon vegetable oil
2 pounds dry sea scallops, U-10’s (16-20)
To taste Kosher salt
To taste black pepper, fresh ground
1 tablespoon chopped chives for garnish when plating

Instructions

1. Heat a large skillet over high heat until very hot. Add the oil and swirl it around in the pan until the pan is evenly coated with the oil.
2. Season the scallops with salt and pepper and place in the pan away from the fire to avoid flaming. Cook the scallops over high heat until golden brown.
3. Turn the scallops over and place the pan in a 375 degree oven for approximately 4 minutes or until done.

Remove from the oven and keep warm.

Assembly

1. Slice the Coconut –fig bread into ½” thick slices and layer them on a cookie sheet.
Place in a 375 degree oven for 2 minutes to heat.
2. Arrange one slice of the coconut bread on your dinner plate. Place 4-5 scallops next to the bread and approximately 6 ounces of the warm braised cabbage next to the scallops.
3. Drizzle the scallops with 1-1/2 ounces of the Pistachio-maple butter.

Chopped chives add a good look to the plate for garnish

Recipe courtesy of Sean Demers, Keon’s Bistro, 2012.

Sean has worked in restaurants for 13 years and has developed his skills through hands on experience, reading books, and learning from his mentors.
Sean started his career at age 13 at the Belly Buster Diner in Lowell where he worked for four years. He began as a dishwasher and soon took on prep cook and line cook duties. In the years following, Sean went on to work as a line cook at Chili?s and Cobblestones in Lowell. At age 19 he was hired in his first sous chef?s position at Jazz Wine in Tyngsboro where he worked for three years.
In 2006, at age 22, Sean was hired as a sous chef at Keon?s 105 Bistro in Haverhill, Massachusetts and after only two years, he was promoted to the executive chef position. While in his first year as the chef of Keon?s, the restaurant was awarded the RAMAE?s awards by the Massachusetts Retail Association. The following year ?Keon?s Kitchen? was published featuring some of Sean?s best recipes.
Sean has been featured on Fox news ?Zip Trip?, ?Phantom Gourmet? and Billy Costa?s ?T.V Diner?. He has done cooking segments for the local cable channels and is a feature chef each year at Hampton Beach?s seafood festival.
Sean creativity is demonstrated each month at Keon?s monthly wine dinners. The dinners feature 5 courses paired with 5 pairings of wines. These dinners have been consecutively selling out for years.
Age 26, he lives in Haverhill, Massachusetts.