Pan Seared Sea Scallops

Our local grocery store hosted a seafood road show about a month back and I decided to indulge in a pound of their sea scallops. After I purchased them I began reading anything and everything about scallops. I discovered that there are two packing methods. The first is wet packing, which involves soaking the scallops in a phosphate solution. This prolongs their shelf life and turn the scallops bright white. The second and superior method is dry packing, which is just what it sounds like. Had I known about this prior to purchasing these scallops I would have asked how they were handled. I suspect they were wet packed as they oozed some milky white liquid. There is a way to combat wet packed scallops, but I highly recommend holding out for the dry packed.

Recipe 
Serves 2 for Dinner or 4 as an Appetizer 

1 lb Sea Scallops (8-10)
2/3 cup White Wine
1 Medium Shallot Minced
6 Tablespoons Chilled Butter
3 Tablespoons Chopped Fresh Herbs
Salt and Pepper to Taste

1. Skip this step if you are sure your scallops are dry packed. Add 3 tablespoons of salt to one cup warm water and stir until dissolved. Add 5 cups cold water and place water in fridge until cool.  Once the water is cooled down, add scallops and allow to sit for 30 minutes. After the 30 minutes have elapsed remove the scallops and rinse thoroughly. This method pulls excess moisture out of the scallops which will allow the scallops to brown properly. DO NOT add extra salt before or during cooking. The brine will provide enough salt.

2. Place scallops on a plate or cutting board on top of thickly layered paper towels or washable dish towel. Put another layer on top of the scallops and press down with a plate or weighted down sheet pan. Allow to sit for about 10 minutes. This step is more important if you brined your scallops.

3. In a stainless steel or cast iron skillet heat (on medium high) 1 tablespoon butter or cooking oil until just before it begins to smoke. Salt and Pepper scallops right before placing them in the pan (no salt if you brined). Each scallops should sear between 2-5 minutes depending on their size. Mine, pictured above, took about 4 minutes on the first side and 2-3 on the second side. Make sure you do not over crowd the pan, cook in batches if needed.

4. Once the scallops are seared to perfection add the shallots to the pan with a small pad of butter. Reduce heat to medium low and add wine. Bring to a boil and scrape the pan and stir for 5 minutes until the liquid is reduced by half. Reduce heat to low and whisk in the remaining chilled butter, one tablespoon at a time. Stir in fresh herbs, I used parsley, basil and chives. Return scallops to the pan and baste with sauce. Serve smothered with sauce or with sauce on the side.