Seared Scallops in Mediterranean Broth
The key to a well-cooked scallop--one with a dark golden crust and a melting tender middle--is a very hot pan. Put your skillet on the fire first, then add some oil and sear the scallops for just a couple of minutes on each side.
Serve this scallop dish with a crusty French baguette. All you’ll need are some sweet nectarines laced with a little Grand Marnier to complete the meal.
From the story: Hot Tip: Prepare the Skillet
Cook the celery, onion and carrot in the olive oil in a skillet over medium-high heat until transparent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and simmer 1 to 2 minutes. Stir in the tomatoes and the chicken stock. Add the saffron, orange zest, pepper flakes, salt, olives and capers. Reduce the heat to medium and continue to simmer while preparing the scallops.
Heat the vegetable oil in a large skillet over high heat. If the scallops are very moist, pat them dry with paper towels. Add to the skillet and sear about 2 to 3 minutes on each side. Do not try to move the scallops until they release easily. The scallops should be golden brown on the outside but still tender inside.
Divide the broth among 4 large shallow soup bowls. Place 3 scallops in the middle of each bowl.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
