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Ad Hoc’s Caramelized Sea Scallops Recipe

   
 

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     Ad Hoc’s Caramelized Sea Scallops

Category   Appetizers
Sub Category   None
Servings   6

Ingredients
1 cup kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 scallops (about 1 3/4 pounds), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) clarified butter
1/2 lemon (optional)
 

Instructions
Line a small baking sheet with paper towels. Combine the 2 cups salt with hot water in a large bowl, stirring to dissolve the salt. Add the cold water. Add scallops to the brine and let stand for 10 minutes.
Drain the scallops, rinse under cold water, and arrange in a single layer on the baking sheet. Cover with more paper towels and refrigerate for 1 1/2 to 3 hours (no longer, or the quality of the scallops will be affected).
Heat a generous film of clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn scallops and caramelize the second side.
Transfer scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.


Originally Submitted
12/21/2010





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