Looking for a super-fast yet elegant and delicious dinner? These scallops are delicate and satifsying. I normally do not use frozen seafood, except shrimp, but have found a few products at Trader Joe's that actually have the taste and texture of fresh. Their frozen New England sea scallops were touted as George's Bank scallops in their flyer and I believe they are. Defrost them overnight in the refrigerator for best results and cook them with a little olive oil, garlic and white wine. I served them with Trader Joe's fresh green beans with a little olive oil, lemon juice, salt and pepper. We used some of their 7 grain bread to mop up the luscious white wine sauce. Serve with the same wine. I recommend a crisp white wine like Sauvignon Blanc and many can be had for under $10, especially those from New Zealand. I used a Domaine du Salvard 2005 Cheverny from the Loire Valley in France, about $12 and well worth it.
- 1 bag frozen Trader Joe's New England Scallops, defrosted
- 1 clove garlic, finely minced
- 1 cup good white wine, such a Sauvignon Blanc, Semillon or no/low oaked Chardonnay
- extra virgin olive oil
- Trader Joe's sea salt
- Defrost scallops overnight in the refrigerator. I always place inside a ziploc bag just in case.
- Remove defrosted scallops from bag and blot dry on paper towel lined cutting board. Sprinkle with sea salt and pepper on one side only.
- Preheat a 12 inch skillet, preferably cast iron, over medium-high heat. Chop garlic and set aside.
- Add about 2 tsp. olive oil to skillet and tip to distribute oil evenly along bottom. Using tongs, place scallops one by one into pan, seasoned side down, without crowding them. If you crowd them, they will steam instead of saute and not get a golden color and crunchy texture. When they are golden on one side, after about 2-3 minutes, flip them over and add the garlic. Cook until golden on the second side, another 2-3 minutes. Do not overcook!
- Remove cooked scallops from skillet and place in a serving bowl; cover to keep warm. Immediately add wine to skillet, turn heat to high, and stir to deglaze pan (incorporate browned bits).
- Reduce wine to almost 1/3, then pour over scallops and serve. Bon appetit!