Carbonara With Pan Seared Scallops Food

CARBONARA WITH PAN SEARED SCALLOPS

Steps:

• Pasta Carbonara
• Start cooking pasta in large stainless steel pot.
• In small bowl mix together cream, egg yolks and 3/4 of cheese.
• In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
• Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
• When pasta is finished cooking, drain well, then add to skillet of bacon.
• Toss well, then transfer to large bowl.
• Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
• Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops
• Blot scallops with paper towel to remove any water. Salt and pepper.
• Heat large non-stick frying pan, add 2 tablespoons olive oil.
• Make sure frying pan is hot before adding scallops but not smoking.
• Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
• Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear other side. (about 1-3 more minutes)
• Add 2 tablespoons of butter to pan now.
• Spoon the melted butter over the scallops as the other side finishes cooking.
• Transfer to paper towel covered plate.
• Keep warm in oven, if making in batches.

SCALLOPS CARBONARA

Steps:

• Cook bacon in medium saucepan 5 minutes.
• Dredge scallops in flour.
• Place scallops in pan and cook approximately 5 minutes.
• Remove bacon and scallops and set aside.
• Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
• Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
• Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
• Toss with fettucini and add freshly ground black pepper to taste.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

PAN SEARED SCALLOPS

Steps:

• Roll scallops in bread crumbs.
• Put olive oil and butter in a large skillet; stir and heat until hot.
• Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
• Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
• Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.