- Prep time 10 minutes
- Cook time 20 minutes
- Serves 4
I have had about 10 bags of frozen Sea Scallops in the freezer for a few months as they were on sale for a couple of weeks at my local grocery in Upstate NY. We don't see much fresh seafood round these parts but the Frozen stuff from my grocer is not injected with any additives or plumping juices which means as soon as I thaw it, well, it's as close to fresh as I can get my hands on. This recipe is an amalgamation of a few recipes found online, adjusted to our tastes, and perfected over time with subtle changes here and there. It is healthy, delicious, and sure to wow any weeknight, or weekend, guests, family and friends. —John Bartenstein
Large Sea Scallops
Fresh Broccoli Crowns
Fresh Ground Pepper
Crushed Red Pepper Flakes
Salt and Pepper
Extra Virgin Olive Oil
Chopped Fresh Chives
Lemons (for juice)
- Rinse and drain Sea Scallops in sink under cold water. After draining for 3 minutes, layer paper towels on a platter and place Scallops on paper towel. Cover with another layer of Paper towels and continue to cover and layer as necessary. Press down on top layer of paper towel for 30 seconds enough to squeeze liquid out of Scallops but not so much that you squish the Scallops. Use your best judgment.
- Medium chop onion and add to medium hot pot (large enough to hold your broccoli) along with 2 TBLS butter. Stir and cook for 3-5 minutes until soft.
- Chop broccoli into florets and thinly slice the hard stems and branches. Once onion is soft, add broccoli, water and salt and pepper and crushed red pepper to pot and allow to come to a boil.
- After liquid boils, cover pot and reduce heat to low. Allow broccoli to steam/cook for about 20 minutes, until soft but not mushy.
- While Broccoli is cooking Salt and pepper both sides of scallops. Wash and slice beets thin. Boil beets in water for about 15-20 minutes.
- Place Broccoli and onions with liquid into food processor or blender. Process until close to smooth. Add Sour Cream and continue processing til smooth.
- During last 5-10 minutes of beets cooking, bring a large fry pan to a high heat with olive oil and 2 more Tablespoons of butter. As soon as pan is slightly smoking add scallops, without crowding, and let them fry, undisturbed, for 90 seconds. Flip each scallop and allow to fry to for another 90 seconds. Immediately remove scallops from pan and repeat with remaining scallops if necessary.
- Plate drained beets first. Add a ladle full of broccoli puree on top. Place 1/4 of scallops delicately on top of puree. Sprinkle with chopped chives and squeeze 1/4 lemon over entire plate. Serve and Enjoy!