Seared Scallops with Raspberry Gastrique
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
390 kcal
-
Course
Main Course
-
Cuisine
American
Seared Scallops with Raspberry Gastrique
Description
This recipe features fresh sea scallops, prepared by removing the side muscle for tenderness. The scallops are dried and generously seasoned with kosher salt and black pepper to enhance their natural flavor. In a hot skillet with melted butter and olive oil, the scallops are seared without moving them, which creates a golden-brown crust while keeping the inside moist.
The accompanying raspberry gastrique is prepared by boiling white vinegar, raspberry preserves, and sugar with a pinch of salt until reduced by half. This concentrated sauce offers a sweet and tangy contrast to the scallops’ richness, adding depth and brightness to the dish.
Ideal for an appetizer or main course, the dish balances subtle sweetness from the gastrique with the scallops’ savory sear. Cooking the scallops in batches avoids overcrowding, ensuring an even sear. The recipe notes emphasize not overcooking scallops to keep them tender.
The inclusion of a reference for additional guidance on cooking scallops suggests care in achieving perfect doneness.
Ingredients
Gastrique
- 1 cup white vinegar
- ¼ cup raspberry preserves seedless
- ¼ cup granulated sugar
- salt kosher salt; a pinch
Scallops
- 1 ½ lbs. sea scallops patted dry
- kosher salt for seasoning
- black pepper for seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter unsalted
Instructions
Make the Gastique
- In a heavy-bottomed saucepan, combine the vinegar, preserves and sugar. Season with the dash of salt.
- Bring to a boil, then lower to heat.
- Reduce the mixture by half, then cover and set aside.
Cook the Scallops
- Prepare the scallops: Pinch the side muscles, which are the little tags on the side of the scallop, with your fingers. They’ll pull away easily. While they’re safe to eat, they are tougher than that of the rest of the scallop. Pat dry and season liberally on both sides with salt and pepper.
- In a skillet over medium-high heat, melt the butter. Drizzle in the olive oil, too. We want this to be super hot when you add the scallops, so test the heat by sprinkling a few water droplets into the skillet. If it sizzles, it’s cooking time.
- Cook the scallops in batches, so as not to overcrowd the pan. Space them apart in the warm pan and cook for 2-3 minutes. Do not move them. (Not moving the scallops will help them get that beautiful sear.)
- When the time is up, flip using tongs, and cook for another 2-3 minutes on the other side.
- When the scallops are golden brown on both sides and opaque, they’re done. They should be firm to the touch, but still have a little give. They will become chewy if overcooked, so please keep your eye on the timer as you cook them.
- Ladle the gastrique onto the serving plates, and arrange the warm scallops over it. Serve immediately, and enjoy warm.
Notes
- Remove the side muscle from scallops to improve tenderness before cooking.
- Do not overcrowd the pan when searing to ensure a proper crust forms on each scallop.
- Cook scallops for 2-3 minutes per side; overcooking will make them tough.
- The total time in the recipe includes multiple batches; do not cook scallops for 20 minutes straight.
- Refer to detailed tutorials if uncertain about scallop cooking techniques to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 77mg | 26% |
| Sodium | 1416mg | 59% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
