Top Scallops

I don't know if anyone else watches Top Chef, but there's a chick on it who makes scallops any chance she gets. So, I decided to make scallops after watching an episode and laughing when the Italian chef exclaimed, "This is Top Chef, not Top Scallops!"

Scallops are so so so easy to make, and yet, they seem to impress people. All you need is a f-cking hot preheated pan and like, 5 minutes. Depending on the size, you can sear them between 1-3 minutes per side until JUST cooked through. It might take a couple tries, but you'll get it. The key is to not move them in the pan so you get a nice sear, but how many times have I said that before?

This time, after searing them, I deglazed the pan with shallots, white wine, added a little pat of butter off the heat, then some torn tarragon and orange zest. I roasted asparagus and brussel sprouts with olive oil in the oven at 400 (for 8 and 20 minutes respectively) and had a complete meal in 25 minutes. Eat it Rachel Ray.

Wish you could have a bite,
Foodsnob