Seared Scallops Infused with Flavored Butter and Herbs
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You will definitely have extra infused butter leftover but it will be perfect for other things and it stays good for a couple of weeks in the fridge.
1 dozen large sea scallops, side mussel removed and patted completely dry
2 sticks unsalted butter, room temperature
4 small garlic cloves grated on a microplane
1 fresh red chili, veins and seeds removed and finely diced ( if you like it hotter add more)
1 large shallot, finely diced
zest of 1 lemon
salt and pepper to taste
parsley for garnish, finely chopped
Heat you oven to 400F.
Mix by hand in a bowl the softened butter with the garlic, zest, chili and shallot, taste for salt and pepper addition and set aside. Butter can be made ahead of time and refrigerated.
Heat up a good non stick skillet on medium high heat until its screeching hot, making sure it's big enough so scallops have room and don't touch at all, you might have to do them in batches if your skillet isn't big enough to give them room.
While skillet is heating up salt and pepper each side of the scallops.
When you think the skillet is hot enough drizzle some olive oil on the bottom of the pan, when it starts to slightly smoke add the scallops and press them down gently on one side.
Don't touch them or move them until you see a deep crust forming, then peek and check them out using tongs.
When you see a deep crust take them out and place them crust side up in your gratin dish or baking shells.
Add a good dollop of the infused butter on top, place them into the oven just so the butter melts down.
Take them out, let rest a second, garnish with the chopped parsley and serve immediately.