Saturday, June 20, 2009

Scallops in Vanilla Butter Sauce

Sea Diver Scallops are sustainably harvested and tend to be a bit less gritty than commercially harvested scallops. The usual method for harvesting scallops involve trawlers which scrape the bottom of the ocean floor damaging flora and sea life. But, sea diver scallops require a person diving to gather them, which naturally preserves the underwater ecology. Scallops have been over harvested in recent years, and because of that, we rarely eat them. Our local co-op carries fresh diver scallops, and at $22 a pound, they are a special treat.
Yesterday I bought some to make as appetizers. I pat them dry, and sear them in a hot cast iron skillet. A bit of butter, salt and vanilla extract.

6 fresh diver scallops
2 tbls butter
1 tsp vanilla
pinch salt

I use this much butter because when they are cooking I tip the pan, scoop up the butter and spoon over the scallops. It takes about 4 minutes on each side to sear them, depending on their size. Very indulgent, rich tasting dish that I find deeply satisfying. Enjoy!

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