So I don’t know whether I’ve mentioned this before, but I’m super picky about seafood. I basically refused to eat it until I was almost 18 years old. My first real reintroduction to the world of seafood was scallops. Lovely, sweet delicate scallops. These traits were crucial to my taking that first bite, as was the fact that scallops don’t taste or smell fishy. They also don’t look like fish. I still think shrimp are creepy.

On another note, I’ve been taking some cooking classes at Sur La Table, and this is one of the recipes we made in class! I’ve really enjoyed my Sur La Table class experience. If you’re interested in seeing if they have classes anywhere near you, check out the locations and schedules here.

 

scallops-6

 

Ingredients:

Scallops
Olive Oil
Rosemary Sprigs (1 for every 2 – 3 scallops)
Sel Gris or Fleur de Sel

 

 

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Start out by stripping the rosemary leaves off of the stems, leaving a little at the end. Try to use fairly sturdy sprigs so they hold together well.

If desired, combine the stripped leaves in a pot with some olive oil. Bring to a simmer and then let cool to infuse the oil with the rosemary.

Prep the scallops by rinsing them and then gently pat them dry with paper towels. Remove the little muscle on the side of the scallops.

 

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String the scallops onto the rosemary skewers and brush with olive oil (or rosemary infused olive oil).

 

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Heat up a good skillet and lightly coat with olive oil. Once the pan is nice and hot, gently place the scallop skewers in the pan. Good for 1 to 2 minutes per side. Check to see whether the bottom is seared by gently trying to lift it up. Once the scallops start to lift easily and don’t stick to the bottom, they should be about ready. The sides should also start to lose their translucent quality. Flip the scallops over and repeat the process.

Once the scallops are all nice and seared, remove them to a plate and serve with a dusting of sel gris or fleur de sel. Personally, I’m a fan of sel gris. The slightly smokey flavor complements the sweetness of the scallops.

 

Seared Scallops with Rosemary Skewers
 
Recipe By:
Ingredients
  • Scallops
  • Olive Oil
  • Rosemary Sprigs (1 for every 2 - 3 scallops)
  • Sel Gris or Fleur de Sel
Instructions
  1. Start out by stripping the rosemary leaves off of the stems, leaving a little at the end. Try to use fairly sturdy sprigs so they hold together well.
  2. If desired, combine the stripped leaves in a pot with some olive oil. Bring to a simmer and then let cool to infuse the oil with the rosemary.
  3. Prep the scallops by rinsing them and then gently pat them dry with paper towels. Remove the little muscle on the side of the scallops.
  4. String the scallops onto the rosemary skewers and brush with olive oil (or rosemary infused olive oil).
  5. Heat up a good skillet and lightly coat with olive oil. Once the pan is nice and hot, gently place the scallop skewers in the pan. Good for 1 to 2 minutes per side. Check to see whether the bottom is seared by gently trying to lift it up. Once the scallops start to lift easily and don't stick to the bottom, they should be about ready. The sides should also start to lose their translucent quality. Flip the scallops over and repeat the process.
  6. Once the scallops are all nice and seared, remove them to a plate and serve with a dusting of sel gris or fleur de sel.