Garlic Sage Seared Scallops
Garlic Sage Seared Scallops are a delicious and quick seafood dish that I absolutely love to prepare. One of the best things about scallops is how fast they cook, making an excellent choice for busy holiday meals or last-minute dinners. In just under 10 minutes, you can transform fresh scallops into a flavorful dish, thanks to the aromatic combination of garlic and sage.
The scallops are seared to perfection, creating a beautifully caramelized crust while remaining tender and juicy inside. Just like Pan Seared Vermillion Snapper this recipe showcases the simplicity and elegance of seafood, making it a standout choice for special occasions or any time you want a delicious, gourmet meal without the fuss.
Ingredients for Garlic Sage Seared Scallops:
- Sea Scallops: These are the star of the dish, providing a tender and sweet flavor. Use about 12 large scallops for a satisfying serving.
- Garlic: A whole 1 large head of garlic is roasted to bring out its rich, sweet flavor, which will add depth to the dish.
- Onion: You’ll need 1 medium onion, which is sautéed to a deep brown for a caramelized taste.
- Brie Cheese: Use 2 tablespoons of soft Brie, which will create a creamy texture for the rice.
- Parsley: Finely chop 2 tablespoons of fresh parsley for a pop of color and freshness.
- Olive Oil: A drizzle of olive oil is used to roast the garlic and sauté the onions, adding healthy fats and flavor.
- Butter: You’ll need 3 tablespoons of butter—2 for cooking the onions and 1 for the scallops—to add richness.
- Whisky: Just 1 tablespoon of whisky enhances the roasted garlic sauce with a unique depth of flavor.
- Lemon: A sliced lemon provides a bright acidity that complements the scallops beautifully.
- Dried Sage: ⅛ teaspoon of dried sage is mixed into the butter for an aromatic herbal note.
- Salt and Pepper: These are used throughout for seasoning, enhancing the overall flavors of the dish.
Step by Step Process to make Garlic Sage Seared Scallops
Step 1: Preheat and Prepare Rice:
Start by preheating your oven to 400°F. Cook 2 servings of rice according to package instructions, letting it simmer while you prepare the other ingredients.
Step 2: Roast Garlic:
Remove the outer layer of 1 large head of garlic and chop off the tips of the cloves. Wrap the garlic in foil, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40-50 minutes until the cloves are soft and buttery.
Step 3: Sauté Onions:
While the garlic roasts, chop 1 medium onion. In a pan, melt 2 tablespoons of butter and cook the onions over medium heat until they turn dark brown. Remove from the pan and set aside, reserving the butter.
Step 4: Make Rice Creamy:
If your rice is done, mix in 2 tablespoons of Brie cheese until creamy. Cover it to keep warm.
Step 5: Prepare Roasted Garlic Sauce:
Once the garlic is roasted, squeeze the soft cloves into a food processor. Add the cooked onions, 1 tablespoon of whisky, and a sprinkle of salt and pepper. Puree until smooth.
Step 6: Mix Garlic Sauce with Rice:
Stir 2 tablespoons of the roasted garlic sauce into your creamy rice. Adjust seasoning with salt, pepper, and more sauce if desired. Mix in 2 tablespoons of chopped parsley.
Step 7: Sear the Scallops:
In the same pan, heat to high and add 1 tablespoon of butter mixed with ⅛ teaspoon of dried sage. Quickly place 12 scallops in the hot butter, ensuring they have space between them. Cook for 2-3 minutes on each side until they’re beautifully seared.
Step 8: Plate and Serve:
Once the scallops are cooked, spritz with fresh lemon juice. Serve the scallops over the creamy garlic rice and enjoy your delicious dish!
Pro tips for making perfect Garlic Sage Seared Scallops:
- Stay Attentive: Don’t walk away from the pan while cooking. Scallops cook quickly, and even an extra minute can lead to overcooking, ruining their delicate texture.
- Use a Timer: Set a timer to help you keep track of cooking time. This ensures you can focus on other tasks without losing track of the scallops.
- Choose the Right Spatula: Opt for a thin spatula or fish turner to flip the scallops. This helps prevent them from sticking to the pan and makes it easier to handle them gently.
- Pat Dry Before Cooking: Ensure the scallops are well-dried with a paper towel before cooking. This helps achieve a nice sear and prevents them from steaming.
- Don’t Crowd the Pan: Cook the scallops in batches if necessary. Give them enough space in the pan to sear properly without steaming, ensuring even cooking and browning.
FAQ’S
How do I know when scallops are cooked?
Scallops are perfectly cooked when they are opaque and firm to the touch. They should also have a golden-brown crust on the outside. Overcooked scallops will become tough and rubbery.
Can I use frozen scallops?
Yes, you can use frozen scallops, but be sure to thaw them completely in the refrigerator before cooking. Pat them dry thoroughly to ensure a good sear.
What can I substitute for sage?
If you don’t have sage, you can use fresh thyme or parsley for a different flavor profile. Keep in mind that it will alter the dish’s traditional taste.
What should I serve with scallops?
Garlic Sage Seared Scallops pair well with creamy risottos, sautéed vegetables, or a fresh salad. They also complement a side of garlic or lemon butter rice.
How can I make the dish gluten-free?
Ensure that any butter or broth you use is gluten-free. The scallops themselves are naturally gluten-free, so as long as you check your ingredients, the dish can easily be made gluten-free.
