Over the weekend, J and I headed to S&R to grab a few items, including his frozen peeled shrimps/prawns. His stir-fry shrimps was a hit so he got inspired to cook it again. While he got his pack, I saw these jumbo sea scallops that I've been eyeing for the longest time but was scared to buy. It's pricey, so I wanted to make sure I can find a good recipe and be able to cook it right to avoid wasting these beauties. But what the heck, I was so tempted and craving already, so J agreed to just go for it and buy a pack. Bahala na kung anong luto! =)
Yesterday morning, I took out the beef shank from the freezer and allowed it to thaw. I planned to cook nilagang baka/bulalo (beef shank soup) for dinner. After coming home from the boy's swim class late in the afternoon, I decided to take out the scallops too and allow it to thaw -- 10 pieces to be exact.
First time to cook this so I don't want to risk wasting these jumbo scallops, so I though of just following the cooking suggestion on the pack: Seared scallops. That was my game plan.
While the beef was cooking, I took out my ready-to-serve kale and pat-dry the scallops to remove excess water. You need to do this so the dish will not be watery and the scallops will sear well. Same goes for shrimps and steak. Best to lay the thawed scallops on paper towels to drain.
SEARED SCALLOPS ON SAUTÉD KALE
1 pack Kale
10 pcs. sea scallops
5 cloves of garlic, minced
salt / or any flavored salt
ground black or white pepper
butter
olive oil
Sautéd Kale
1. Heat 2 tablespoon olive oil and sweat a portion of the minced garlic
2. You can tear the kale leaves to make it smaller, then sauté with the garlic.
3. Add salt and pepper to taste and cook for about 3 minutes or until slightly wilted.
4. Plate it and set aside.
Seared Scallops
1. Season scallops with salt and pepper on both sides.
2. Toast the rest of the minced garlic in 1 tablespoon olive oil and 1 tablespoon butter.
3. Spread out garlic and lay the scallops on the toasted garlic.
4. Sear scallops for about 1 1/2 minutes on each side on medium heat, until lightly browned.
Do not overcook scallops. It will become tough and chewy.
Plate the scallops on top of the sautéd kale. Serve immediately.
Not included in the video was the pan-fried taro cake that I also prepared (before the scallops) and already placed on the dining table.
Since I posted this dish last night, including this video, I've received very positive response from friends who want the recipe. I'm excited to share it too coz it was "success and first try" and I love it! I hope you all try this very delicious and easy-to-cook seafood dish. Enjoy!
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