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Seared Scallops Recipe http://rasamalaysia.com/seared-scallops-recipe/
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Seared Scallops Recipe

Ingredients:

8 large scallops
1 tablespoon olive oil
Salt
Freshly cracked black pepper

For the sauce:

1 tablespoon of chopped fresh parsley
1 clove of garlic, minced
Caviar from ½ vanilla bean, scraped
1 tablespoon olive oil
¼ cup of cream
¼ cup of whiskey
salt

Method:

Prepare the sauce first by heating the olive oil in the pan. Add mince vanilla caviar, garlic and cream, let it come to a simmer.

Add whiskey in and cook the sauce until it is reduced slightly. Toss in the chopped fresh parsley after the sauce is ready. Set the sauce aside and tend to the scallops.

In another pan, heat the pan on high until it is very hot. Season the scallops with salt and pepper and brush both even sides of the scallops with olive oil.

Pan-sear the scallops for 1-2 minutes on each side. The sides on the scallops must be slightly browned each time.

To serve, place scallops over some fresh baby spinach and spoon over the Vanilla Whiskey sauce over.

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32 comments... read them below or add one

  1. Pingback:All type of RECIPES!.. » Seared Scallops Recipe | Asian Recipes and Cooking

  2. These look absolutely delicious. I love vanilla beans- they are so elegant and delicate in appearance but pack such a great amount of rich vanilla flavor. This is such a unique recipe- I love the combination of the vanilla with whiskey in the sauce. Gorgeous!

  3. Oh my this sounds sooo amazing!! I love the idea of using vanilla and whiskey in the sauce! Im saving this to try!

  4. Looks wonderful Bee. I love the combo of vanilla with shellfish. One of the best soups I’ve ever had was a blue crab and vanilla bisque. When I sear scallops I like to take advantage of the brown fond left on the pan from searing the scallops to make the sauce. It’s like pure flavour.

  5. These scallops (my prefered seafood) looks delicious! I like to combinate vanillia with food… I’ve tried with lobster in a restaurant (it was a creamy sauce)… delicious. Nice recipe and nice pictures! Thank you!

  6. NYMY says:

    Oh, I heart scallops.

  7. Amazing looking scallops & such an interesting use of vanilla beans too. I can imagine the flavors…whiskey & cream. If only I could taste it too!! Great stuff!

  8. Scallops with whiskey ! Great creation !

  9. nice photos,looks delicious,I love it

  10. borneoboy says:

    I normally marinate the scallops with a bit of Japanese light soy sauce and just pan sear them for that fresh clean taste. This looks even better, with a touch of restaurant sophistication.

  11. Myf says:

    Yummy!
    I wish they have fresh scallops here in Penang… but somehow, I’ve never seen them in the fresh market…any idea where can i get them, besides those really expensive frozen ones in Cold Storage??

    • I have no idea, we got some scallops at the clam island you told us but other than that, I don’t think you can get them fresh in Malaysia. :(

    • KT says:

      Other than Cold Storage, Jusco frozen food section do stock them in KL Mid Valley. Haven’t compared prices with Cold Storage though. Have not seen fresh ones anywhere.

  12. It look amazing. can I use something else instead of the parsley?

  13. Mike Parton says:

    Cooked this tonight. Outstanding! The whiskey-vanilla bean sauce was delicately sweet and a wonderful counterpoint to the seared scallops.

  14. Suzanne says:

    Hey everyone,

    I don’t have access to whiskey. Is there a different ingredient I can substitute in its place? Can’t wait to try this recipe out!

    Suz.

  15. jason leathers says:

    doing this tonight with a pound of fresh cape cod scallops. I am so so excited for the combination of cream, vanilla, and whiskey. Im using a good ole powers whiskey to add a bit more crisp wood/smoke flaver (not a lot)…. thanks!

  16. Birdman says:

    I made these as an appetizer for Christmas day. I did a test run on the sauce a few days before and decided that I could whip this up fairly easily on the spot for my family. I used small scallops, the big ones are not always available here and are prohibitively expensive to boot, and I set the sauce as a dip. It was a hit with everyone. I absolutely nailed the sauce on my second try, the taste was just right and it thickened perfectly. A wonderful combination of ingredients. Thanks!

  17. Pingback:Let’s Take It Outside | The Mustard Seed House

  18. nicholas says:

    what type of cream do I use? whip cream? im sec 3 only so please don’t laugh at me\

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