Pan-Seared Scallops with Cider Glaze
Scallops’ delicately sweet taste pairs brilliantly with fragrant French cider, particularly when said cider is reduced to a luscious glaze that clings to each bite. The scallops are placed atop a bed of spinach studded with crisp bacon and sauteed mushrooms, then generously napped with the unctuous sauce.
If at all possible, get “dry packed” scallops. “Wet” scallops have been treated with sodium tripolyphosphate (STP), which helps them retain moisture (they’re made up of about 75% water), so they don’t dry out or lose their plump appearance. But as a result, you pay for the added water weight, and often get scallops that are less than fresh. You’ll also have trouble browning “wet” scallops—no matter how hot your pan or oven—because of all the extra moisture. The STP solution can also give scallops a rubbery texture and cloud their sweet, delicate flavor. You may need to seek out a fishmonger to find them, but dry-packed scallops are definitely worth it!
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
Directions
Place the sea scallops on paper towels and blot them dry, then lightly season them on both sides with salt an pepper. The scallops must be key dry so that they will develop a sear when cooked.
Cut the bacon slices into thin strips to make lardons, then cook the bacon strips in a saute pan over medium heat until they are crisp (about 8 minutes). Transfer the bacon to a plate lined with paper towels and reserve the rendered bacon fat.
Add 2 Tb of bacon fat back to the saute pan, and cook the mushrooms on a medium-high heat until they are soft and beginning to brown. Transfer the cooked mushrooms to a bowl and reserve them.
Add 2 Tb of bacon fat back to the saute pan, and cook the spinach in batches until all of it is wilted. Add the mushrooms and bacon back to the pan, stir together with the spinach, and then transfer all the contents of the pan to a bowl and set it aside.
Add 2 Tb of bacon fat to the saute pan, and heat the fat over a medium-high heat. Add the scallops to the pan, and cook them on one side for three minutes. Do not move them during this time, as this will interfere with the development of a sear on that side. After three minutes, the scallops should be deeply browned and caramelised on one side. Turn the scallops over, and cook on the other side for two minutes, then remove the scallops from the pan and set them aside.
Add the cider and shallots to the saute pan, and boil until the liquid is reduced by half. Add the whipping cream and thyme, and boil until the mixture is reduced to the consistency of a thick sauce, about five minutes. Place a mound of the spinach mixture on each plate, place three scallops on top of each mound of spinach, and then drizzle the sauce over the scallops. Serve immediately.
Tags: bacon, mushrooms, scallops, seafood, shellfish, spinach