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Pan-Seared Scallops with Easy Romesco Sauce
Pan-seared scallops are a blank slate for almost any flavour you give them. For this recipe, a simple Spanish Romesco sauce (which can be made the day before) really shines against the buttery-ness of the pan-seared scallops, and as you can see from the actual image below, this recipe was a hit! Plate licked clean by diners aged 10-40(ish:).
To perfect your pan-seared scallops, here are a few KEY TIPS:
1. Preheat your pan. No oil, no butter. Preheat and walk away until it is nice and hot before you even think about cooking.
2. Pan-seared Scallops use the ‘pancake’ method, i.e. cook mostly on one side, then flip over to just quickly finish on the other side (often with the pan off).
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We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.
It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
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I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
3. Remember to leave a thin line of translucency in the centre of the scallops for perfectly cooked pan-seared scallops.
4. Use the best quality scallops you can get your hands on. Where we live, there’s no ocean close by, so frozen is actually better. We get FAS (frozen-at-sea) scallops from T&J Seafoods, usually 10-20 size (which means 10-20 per lb.)
Pair this recipe with our famous Chili Lime Shrimp for the ultimate seafood starters!
Ingredients
- 8 Dry (frozen-at-sea) scallops, U10 size
- 1 tbsp. unsalted butter
- 2-3 sprigs parsley, finely chopped
- Oil, as needed
- Kosher Salt and freshly ground black pepper, as needed
- 1/4 cup slivered or sliced almonds
- 1 large roasted red pepper
- 1/2 slice day old bread, crust removed
- 1 small clove garlic
- 1/2 tsp. sweet smoked paprika
- 1/2 tsp. Cumin
- pinch of chilies
- juice of 1/2 lemon
- 1 tbsp. sherry vinegar
- 1/4 cup olive oil
- Good pinch of salt
Instructions
- Start with making the Romesco Sauce: Toast nuts in a pre-heated 350F oven until golden. Place nuts in the bowl of a food process and pulse until there is a mixture of coarse pieces and “flour”. Scrape out into a small bowl.
- To the same processor, combine the roasted pepper, bread, garlic, spices, salt, lemon juice and vinegar. Process to a smooth paste.
- Scrape out and combine with almonds. Stir in olive oil. Season to taste with salt and pepper. Set aside at room temperature to allow flavours to combine, or, alternatively, make 1 day ahead of time and keep refrigerated until ready to serve.
- For the Scallops: remove abductor muscle and place on paper towel-lined plate; season with salt.
- Heat a small to medium-sized pan over high heat until really hot. Be sure to do this before adding the oil, as this will ensure the scallops do not stick to the pan, and will assist in creating a golden brown crust.
- Add oil to lightly coat the bottom of the pan.
- Carefully place scallops in the pan; do not move until they easily release from the pan. Cook 1-2 minutes on one side, turn and finish cooking on the other side.
- At this point you may turn your pan down to low or even completely off.
- In order not to overcook your scallops, ensure that there is a slight line of translucency in the centre.
- For the final minute of cooking, add butter to the pan, fry until lightly browned, and spoon over top of scallops.
- Serve scallops with Romesco Sauce and garnished with parsley.
