Sautéed Scallops With Crushed Peppercorns
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each
- Kosher salt
- 1teaspoon black peppercorns, crushed
- 1teaspoon green peppercorns (dried, not canned), crushed
- 1teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish
- 1tablespoon vegetable oil
- 2tablespoons unsalted butter
- 1tablespoon amontillado or other dry sherry
- 6ounces crème fraîche
- 1teaspoon freshly grated lime zest
- 1teaspoon freshly grated lemon zest
- 1tablespoon chopped mint or tiny mint leaves
Nutritional analysis per serving (6 servings)
196 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
- Step 2
Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
- Step 3
Let scallops brown on one side, about 3 to 4 minutes. (Don’t rush or they will stick to pan and won’t brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
- Step 4
Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
- Step 5
Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.
Private Notes
Comments
Tanis says you can't use frozen scallops. There's at least one exceptionI found: Aldi's. The cryovac package says they are sustainably caught, and are 9.99 for 12 oz. Once almost completely defrosted, I drain them in colander in the fridge, reserving the juices for deglazing the pan. I further dry the scallops well with a paper towel before searing. These scallops are sweet, and the juices enhance any sauce. I've been disappointed with any other brand of frozen scallops.
Utterly perfect as written. I had to order green and pink peppercorns from Amazon (along with an Oxo pepper grinder) to make this, and will make it again and again. Buy excellent (dry pack) scallops. Dry them obsessively with paper towel. Do not crowd them in the pan (1/2 lb in a large skillet). Bon Appetit!
Take care not to crowd the scallops -- follow David Tanis' advice to use two skillets or to cook in batches, if necessary -- and monitor closely. The scallops may take a minute or two less than the recipe suggests, and that is a significant time difference for scallops.
This is wonderful! We both loved it. Served with squid ink pasta we bought in Italy and NYT tomato and feta salad. Perfect summer dinner!
Any thoughts on a wine pairing for this?
Thanks to Tanis - my most successful scallop dinner results! Followed recipe and timing exactly. Fabulous! Perfectly seared. Important to let them dry out and become a bit tacky feeling before going into the skillet. Released from the cast iron well if left in disturbed for that first 3 minutes at medium/high heat. No other scallop recipe needed from here on out.