Scallops Springer: A sublime surprise

Scallops Springer

How do you know when a person loves eating more than blogging? When, upon excitedly opening her lunch box, she realizes she forgot to take pictures of her fancy scallops lunch for her blog. So being a ‘C’est La vie’ kind of person, she just takes a picture of what is available and posts it up for the world to see. Sorry, food does that to me sometimes  😀
I made scallops springer for dinner. And what was left went into my lunch box. I am a die hard scallops fan. The slightly sweet taste, the lumpy texture, the absolutely gorgeous shapes and the awesome ability to highlight even the simplest of ingredients is what makes me go crazy for scallops. They are expensive but they are soooo worth it. And to think for a long time, I did not even try sea food due to my aversion for the ‘sea smell’. HaHaHa, what was I thinking (or rather smelling in this case).
This is one my favorite ways to prepare scallops. Perfectly spring like in their freshness, color and taste, I actually end up making this just about in every season. It pairs well with spaghetti, plain basmati rice and fresh garden salad. Truly, this is one of those recipes that will not make you think fancy shmancy but the taste of which will blow your skirt (or pants, depends) away. You must try it at least once.

Ingredients (makes enough for 2 lunch portions, for the average person)
1/2 lbs sea scallops (you can use bay scallops too)
salt and pepper to taste
1/2 cup flour, for dredging
2 tbsp butter (you can reduce it to 1 tbsp too but will miss out on some fun)
1 bunch of spring onions (4-6 stalks), chopped
1 large clove of garlic, minced
1/4 cup dry white wine (or cooking wine if you have to)
Juice of half a lemon

1. If you are using bay scallops then use as it is. If you are using the larger sea scallops, then cut each horizontally into half.
2. Sprinkle with salt and pepper and then dredge in the flour.
3. In a large saute pan, heat the butter on medium high. Once foam starts to subside, add the scallops, in a single layer. Cook each side for 3-4 minutes, until browned. Carefully, flip each piece and brown the other side too. Once done, take out and place on a plate lined with paper (to absorb the excess fat.
4. In the same pan, add the spring onions and garlic and cook for 3-4 minutes.
5. Add the white wine and stir to combine. Now reduce the heat to low and add the lemon juice. Place the scallops back in the pan and stir gently to mix in with the sauce.
6. Serve hot over a bed of spaghetti, rice or salad.

This entry was posted in American, Fusion, Main Course, Recipes. Bookmark the permalink.

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