SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS
Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper - they are the fruit of a different plant - but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
- Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
- Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
- Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
- Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 459 milligrams, Sugar 1 gram, TransFat 0 grams
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Tauhed Hasan
[email protected]I can't wait to try this recipe. It looks so easy to make.
Joy Isaac
[email protected]This recipe sounds delicious. I'm going to make it for my next dinner party.
Jace Couto
[email protected]I'm adding this recipe to my must-try list.
Mahedi Hasan Mamun
[email protected]This dish looks amazing! I can't wait to try it.
Trust Muranganwa
[email protected]5 stars!
Kameron Filmore
[email protected]This recipe is a keeper!
RIGHT 'AH' YOSI
[email protected]I'll definitely be making this dish again.
Tiffany Melone
[email protected]This was my first time cooking scallops, and they turned out great! Thanks for the recipe.
Nay Nay C
[email protected]I'm not a big fan of scallops, but these were really good. The sauce was also very tasty.
Nightmare UTTP THDTC
[email protected]These scallops were delicious! The peppercorns added a nice kick of flavor.
saratu achi
[email protected]This is a great recipe for a weeknight meal. The scallops are quick to cook, and the sauce is simple to make.
Kynslie Bryant
[email protected]I love how easy this dish is to make. The scallops cook in just a few minutes, and the sauce comes together in no time.
Angel Chaudhary
[email protected]This is one of my favorite recipes. The scallops are always cooked perfectly, and the sauce is so flavorful.
Armin Maruofi
[email protected]I made this dish for a party last weekend, and it was a huge success. Everyone loved the scallops, and they were all asking for the recipe.
Deneth Susantha
[email protected]This is a great recipe for a special occasion dinner. The scallops are elegant and delicious, and the sauce is sure to impress your guests.
Nabiryo Cynthia
[email protected]I love the combination of flavors in this dish. The sweetness of the scallops pairs perfectly with the spiciness of the peppercorns.
Jakir Miah
[email protected]This is a great recipe for a quick and easy weeknight meal. The scallops cook in just a few minutes, and the sauce comes together in no time.
Oritoke Gold
[email protected]I've made this dish a few times now, and it's always a hit with my family and friends. The scallops are always perfectly cooked, and the sauce is delicious.
Cocoa Gambrell
[email protected]These scallops were cooked to perfection! They were tender and juicy, with a slightly crispy exterior. The crushed peppercorns added a nice kick of spice, without being overpowering.