Skillet-seared Scallops with Roast Carrots and Wilted Greens

Once again I went off to the grocery store yesterday with no idea what I would make for dinner.  They had scallops on sale and I knew this would be a quick one to make.  This meal took just 30 minutes total to prepare.

We have found that our favorite way to enjoy scallops is to sear them in an iron skillet with butter.  I had to shoot this photo quickly, the family descended in short order and ate up all the art.  Enjoy! Preparation is below…

No leftovers tonight!

No leftovers tonight!

Preheat your oven to 350 degrees F.  You’ll need three oven safe pans for this; one cast iron, one stainless and one small stock pot.

You’ll also need: Scallops, carrots, fresh kale (or spinach, or swiss chard); kosher salt, fresh (or dried) rosemary, Old Bay seasoning, butter, bacon fat.

  • Melt some butter in the cast iron skillet to coat the bottom.  When the butter begins sizzling, gently lay in the scallops from the center out (keep some space between each scallop).  Keep heat at medium, the scallops should be sizzling (singing to you as you move on).
  • While those sear- wash, trim and peel the carrots.  Cut them into small sticks (a little thicker than a pencil- please use a sharp knife and be careful).  In a small oven-proof pan melt some butter and bacon fat.  When the butter sizzles drop in the carrots and stir.  This really brings up the color as you can see, and it sweetens the carrots.  Add some fresh chopped rosemary leaves (or use a small amount of dried) and a sprinkle of kosher salt.  Let these stay over medium heat and stir occasionally.
  • Back to the scallops:  When you see that the bottom half of the scallops are cooked through, flip those bad boys.  You may need to scrape under a bit with a fork to loosen them.  I use tongs to flip them so they don’t break.  Add a small amount of bacon fat to finish off the scallops- just introduce the fat along the sides.  At this point sprinkle a small dash of Old Bay seasoning and kosher salt onto the scallops.
  • Stir the carrots once more, remove from heat and put into your preheated oven- they’ll be perfect in about ten minutes.
  • Wash the kale leaves and remove any large ribs from the leaves.  You can also wilt spinach or swiss chard this way.  In a small stock pot melt a small amount of butter over a medium-high heat and drop in the leaves.  Stir quickly and continue stirring until the kale stops sizzling.  Add a pinch of kosher salt, stir and drop the heat to medium.
  • Turn off the heat under the scallops and put them into the oven.
  • Add a small amount of water to your kale pan- woosh!  Getting some steam now- this will quickly reduce the size of the leaves.  Stir until the leaves are soft.

This meal will hold in the oven for 20-30 minutes if necessary, simply put the finished kale into the oven and turn off the heat.

Plate the kale, scallops and carrots as shown.  Garnish and serve.  The smoky flavor of the bacon fat plus the small amount of kosher salt will really accentuate the sweetness of the carrots and the scallops.  ~TH~

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3 thoughts on “Skillet-seared Scallops with Roast Carrots and Wilted Greens

    • Ernest, yes, I’m afraid so. If you don’t have a cast iron skillet let me know and I’ll set you up. Some things (like scallops and pineapple upside-down cake) demand this device. ~TH~

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