As we have mentioned before, seafood can be intimidating. John didn’t even know what a scallop looked like in real life, much less how to cook one… I drew him a picture. When it comes to seafood, no one wants that hard, overcooked slime rock that tastes like an eraser.
Only supermodels and guys about to go on their first gay cruise want the toilet-hugging bacterial infection that one risks with undercooking these little swimmers. Sounds crazy, but I had a friend who genuinely wanted to know where he could buy a tape worm. True story.
Anyway, while we’ve yet to perfect the pan-searing method with scallops, we can knock out this technique (adapted from Ina Garten) in no time at all, and with one hand. The other is usually gripping a tumbler full of chardonnay.
- 3/4 cup mushrooms, finely chopped
- 1/4 cup shallot, finely chopped
- 1/3 cup marinated artichoke hearts, finely chopped
- 2 ounces salami, finely chopped
- 1/4 cup black olives, pitted, finely chopped
- 1½ teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 tablespoons butter, room temperature
- 4 tablespoons olive oil
- 1 cup panko bread crumbs
- 1½ pounds bay scallops*, fresh or thawed
- 1 lemon, sliced
- 3 tablespoons dry white wine
*Bay scallops are smaller than sea scallops, ask your fishmonger to trim the membrane for you if needed.
Preheat oven to 425 degrees.
In a mixer fitted with a paddle attachment, beat butter at medium speed until broken up, about 15 seconds. Add first seven ingredients and return to medium speed and mix until combined. Next add olive oil and mix for an additional 10 seconds. Using a spatula, stir in panko.
Place scallops on paper towels and using additional paper towels, blot out as much moisture as you can. Pour wine into 9″x9″ dish (or 8″ round) and add scallops. Spread butter/panko mixture over top of scallops. Bake for 15 minutes, then switch to broil for an additional 2 minutes for a more golden crust. Serve on its own or atop angel hair pasta, and squeeze a lemon wedge over individual servings.