{"id":65,"date":"2008-10-17T22:06:14","date_gmt":"2008-10-18T03:06:14","guid":{"rendered":"http:\/\/bupkis.cnysupport.com\/?page_id=65"},"modified":"2018-01-04T09:55:34","modified_gmt":"2018-01-04T14:55:34","slug":"pan-seared-scallops","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/pan-seared-scallops","title":{"rendered":"Pan Seared Scallops"},"content":{"rendered":"<table border=\"0\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">12<\/td>\n<td>Ounces<\/td>\n<td>Large or Extra-Large Scallops<\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><\/td>\n<td><\/td>\n<td>Peanut or Olive Oil<\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><\/td>\n<td><\/td>\n<td>Kosher Salt<\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><\/td>\n<td><\/td>\n<td>Freshly Ground Black Pepper<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">1\/4<\/td>\n<td>C<\/td>\n<td>Extra Dry Vermouth<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">1<\/td>\n<td>Teaspoon<\/td>\n<td>Unsalted Butter<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">1\/2<\/td>\n<td>Teaspoon<\/td>\n<td>Jelly or marmalade (Optional)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li>The scallops should be about 1 to 1.5 inches across and should smell sweet and a little like the ocean.Unless you&#8217;re buying them at the fish market near where they were harvested, make sure they&#8217;re still individually frozen, since chances are very good that they were shipped that way. Being frozen, thawed and re-frozen does not improve the flavor or texture.<\/li>\n<li>Defrost the scallops in the refrigerator, in a sealed plastic bag overnight<\/li>\n<li>When thawed, lay scallops out in a single layer on a clean kitchen towel and gently pat dry<\/li>\n<li>Season lightly on both sides with kosher salt.<\/li>\n<li>Lightly coat a cast-iron pan with peanut oil or olive oil and heat on high until the oil barely starts to smoke.<\/li>\n<li>Quickly add the scallops to the pan in a single layer without crowding.<\/li>\n<li>Let them cook for 1 &#8211; 2 minutes. Gently try to lift from the pan with tongs. IF they stick, they&#8217;re not ready yet, let cook a little longer.\u00a0 When they&#8217;re golden brown on the bottom and not sticking, flip them all over and continue cooking for another minute or two, until the second side is also golden brown<\/li>\n<li>Transfer immediately to two warmed plates<\/li>\n<li>Reduce heat to low, add the Sherry, scraping up all the brown bits. Optionally add a 1\/2 teaspoon of jelly or marmalade. Add a small pat of butter. Whisk to dissolve everything. Drizzle over the scallops and serve immediately.<\/li>\n<\/ul>\n<p>Serves 2<br \/>\nThis goes beautifully with Couscous &amp; Pine Nuts and some quickly sauteed Mushrooms &amp; Broccoli or Red Peppers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 12 Ounces Large or Extra-Large Scallops Peanut or Olive Oil Kosher Salt Freshly Ground Black Pepper 1\/4 C Extra Dry Vermouth 1 Teaspoon Unsalted Butter 1\/2 Teaspoon Jelly or marmalade (Optional) The scallops should be about 1 to 1.5 inches across and should smell sweet and a little like the ocean.Unless you&#8217;re buying them &#8230; <a title=\"Pan Seared Scallops\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/pan-seared-scallops\" aria-label=\"Read more about Pan Seared Scallops\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":613,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-65","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":14,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/65\/revisions"}],"predecessor-version":[{"id":3236,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/65\/revisions\/3236"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/613"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}