RECIPE: Seared scallops are a weeknight secret weapon

Seared Scallops with Minty Peas and Couscous. 
Chris Hunt for The Atlanta Journal-Constitution

Credit: Chris Hunt

Credit: Chris Hunt

Seared Scallops with Minty Peas and Couscous. Chris Hunt for The Atlanta Journal-Constitution

Of all the options at the seafood counter, scallops may be the most intimidating to prepare at home. They’re costly and they cook quickly, so you don’t want to run the risk of messing them up. But scallops needn’t be scary to prepare. If you keep in mind three rules, a perfect weeknight seafood dinner is minutes away.

First, always purchase scallops that have been “dry-packed,” which means they haven’t been treated with a phosphate solution that allows them to retain water. Phosphate-treated scallops are labeled “wet-packed,” are very white in color, and will release all of that excess liquid when they cook, causing the scallops to steam instead of brown.

Second, dry the scallops as much as possible before searing in a hot, oiled skillet. You can use a nonstick or well-seasoned cast-iron skillet to sear, as long as it is hot. The heat will not only encourage browning but also prevent the scallops from sticking.

Third, set a timer. Scallops range in size and therefore don’t cook at the same rate. However, if you set a timer to the minimum cook time, you’ll remind yourself to check on them before they have a chance to overcook.

Once you’ve got perfectly seared scallops, serve them on a bed of pearl couscous and quick-cooking frozen peas flavored with fresh mint, rice vinegar and olive oil. It’s a simple, summer weeknight meal that truly tastes like a weekend out.

Seared Scallops with Minty Peas and Couscous. 
Chris Hunt for The Atlanta Journal-Constitution

Credit: Chris Hunt

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Credit: Chris Hunt

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