My very first attempt at cooking scallops = success!! Anybody can make this and everybody should because it is so good!
The store didn't have any fresh scallops, so we got a bag of frozen scallops and thawed them out. I'm sure it would taste even better with fresh scallops, but it was quite tasty using the frozen ones! I also used fresh tomatoes from my tomato plant. As I've said on here before, you just can't beat the flavor of a fresh tomato off of your own tomato plant - like nothing you can ever find in a store! And if you do not have the Pampered Chef Citrus & Basil Rub, then I'm sure you can find something comparable on the spice aisle at the grocery store.
Those of you that know me know that I like to make sure that both my husband and I maintain a healthy lifestyle. Scallops are a great high-protein, low-fat food full of vitamins and minerals. Another thing I love about this dish is that it leaves you feeling satisfied but not stuffed!
The sauce really brought everything together. It was very rich and creamy and paired exceptionally well with the scallops and tomatoes. I really liked the presentation also! My husband and I enjoy cruising and always make sure to go to the more formal dinners in the evening because the food is always so good. He told me tonight that this dinner looked like something we would get on a cruise. :-)
A few notes taken from the cookbook concerning the scallops: 1) A sea scallop is a small round muscle about 1 1/2 inches in diameter that is protected by two fan-shaped shells. Raw scallops should be creamy white or slightly pink in color and have a distinct sweet odor when fresh. 2) Sea scallops have a small fibrous muscle on the side which should be removed because it can toughen when cooked. 3) Be careful not to overcook scallops or they will become tough and chewy. They are deliciously tender when quickly sauteed, grilled or broiled. Scallops should be cooked until the centers are still slightly translucent.
Seared Scallops with Basil Sauce
Published by The Pampered Chef, Ltd. in 2006.
Prep time: 15 minutes Total time: 30 minutes Yield: 2 servings
1/4 cup heavy whipping cream
1/4 cup fresh basil, finely chopped
1/8 teaspoon salt
10 large sea scallops (about 1-1 1/2 ounces each)
2 teaspoons Citrus & Basil Rub
2 tablespoons all-purpose flour
Basil Oil or olive oil
2 cups red and yellow grape tomatoes, cut in half
Salt and coarsely ground black pepper
1. Place cream in Small Micro-Cooker; microwave on high 25-30 seconds or until hot. Add basil and salt to cream. Let stand to infuse cream with basil flavor.
2. Meanwhile, remove small muscle from side of each scallop, if necessary. Sprinkle scallops with citrus rub; dredge scallops in flour, shaking off excess. Heat (10-in.) Skillet over medium heat until hot; generously spray with oil. Add scallops and cook 4-6 minutes or until scallops are deep golden brown, turning once. Remove scallops from Skillet; drain well on paper towels.
3. Meanwhile, wipe out Skillet, lightly spray with oil and heat over medium heat until hot. Add tomato halves; season with salt and black pepper. Saute just until warm, about 30 seconds. To serve, microwave basil sauce on high an additional 30 seconds or until hot. Arrange five scallops in a circle in center of each serving plate. Spoon tomatoes into center. Drizzle sauce around edge of plate.
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