Seared Scallops with Spring Herbs & Greens Butter /Israeli Shug Butter

March 31st, 2013 § 0 comments

Sea scallops are labeled two ways, wet and dry. Dry sea scallops have not been treated with the solution STP (sodium tripolyphosphate) which is added to make the scallops retain a high moisture content and ultimately helps commercial seafood counters get a longer shelf life than should be recommended. It also makes the scallops weigh more and whrn paying a hefty price by the pound this can be significant in the price you pay. The dry scallops brown sear much better than the wet, their sweet and delicate flavor is more predominanat and they tend not to have the rubberty texture of the treated wet ones. So keep you eyes peeled and ask if the sign isn’t clear!

Serves 5

Ingredients


5 large dry sea scallops
Salt
Citrus chili pepper*
2 tablespoons olive oil
2 tablespoons Spring Herbs & Greens Butter*
2 tablespoons Israeli Schug Butter*
2 tablespoons white wine

Directions

Rinse the scallops and pat them dry.  Place the scallops on a plate and sprinkle generously with salt and lemon chili pepper.  Let stand at room temperature for about 5-10 minutes.  Heat the olive oil on high heat until hot.  Place the scallops in a pan, making sure there is room between all of them.  The scallops should sear on the first side about 1.5-2 minutes. Using a pair of tings make sure the bottom is seared and then flip over.  The opposite side should only need to cook about 1 minute.  Remove the scallops from the hot pan and let sit a second before serving, this will allow them to finish cooking.  Reduce the heat to a medium.  In the hot pan add two tablespoons of the butter of choice and stir well with a spatula, removing the bits from the bottom of the pan.  Add the wine and cook about 1 minute maximum or until there is a thick butter sauce left.  Pour over the scallops and serve!


Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh dandelion greens, chopped fine
1 tablespoon fresh spinach, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Israeli Schug Butter

Makes 1 -1 ½ cup butter

Ingredients

Pinch of coriander seeds, cracked
1 teaspoon rainbow pepper corns, cracked
1 cardamom pod, cracked
½  teaspoon cumin seeds
Pinch of caraway seeds
1 stick of butter
3 cloves garlic, chopped superfine
4 tablespoons cilantro leaves, chopped super fine
1 green chili, chopped superfine
½ teaspoon lemon zest
1 teaspoon lemon juice


Directions

Toast all the spices in a small thin bottomed pan on high heat for a about 45 seconds or until they start to crackle and pop, make sure you are moving the pan constantly during this process.  In a small mixing bowl combine all the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify

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