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I’m back! …and, with scallops!

2012 October 30
by Dylan

Four months is a long time, isn’t it? Honestly, I have no excuses–I really need to start posting more. A lot more. And I will! So, in that four-month span, here are some new toys I got for my kitchen (they’ve all been utilized quite a bit, I might add):

  • Clever Coffee Dripper (superior to the french press and easier than a pourover!)
  • Pressure cooker – amazing. Absolutely amazing.
  • Pizza cutter (I need to find it)
  • Cast iron pan
  • Various utensils

Alright, now that that’s over…I spent this summer in DC, where my aunt and uncle were very generous and allowed me to live with them for the better part of three months. Over that span, I did what most people would do when living in a new city for the first time–explored. And, by explored, I mean ate, drank, and spent too much money (hooray for sublettors!). As the summer was winding down, I had an opportunity to go eat at Mourayoa Greek restaurant near Dupont Circle. I had the scallops, which were pan-seared and served over a thin slice of garlic with a dab of pistachio pesto on top, and then a side of unbelievable eggplant/cauliflower puree. The scallops were, to say the least, spectacular. I’d even venture out enough to call them orgasmic. Yes, really.

This experience–which I think about at least once a week–really turned me on to scallops. So, naturally, I had to make them myself! Not the exact dish, of course. I felt I should start pretty simple, so I turned to Mark Bittman’s superb How to Cook Everything for some guidance. Of course, I ended up putting my own twist on the dish, but I certainly can’t argue with the end result! Recipe after the break–

Pan-Seared Scallops in Garlic with a Butter-Tarragon Glaze

  • 5 large sea scallops (you definitely want them to be fresh)
  • 1 tbsp butter + 1 tsp butter
  • 1/2 tsp dried tarragon
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • Salt
  • Pepper


  1. Heat a small pan on medium/medium-high heat for about two minutes
  2. Drop in the garlic with a tablespoon of butter and saute for roughly thirty seconds
  3. After thirty seconds have elapsed, put the scallops in the pan.
  4. Cook for roughly two minutes on each side or until the scallops are opaque, seasoning with salt and pepper as the scallops cook–you want them to be slightly undercooked
  5. Once the scallops are done, remove them (briefly) to a plate. Add the lemon juice, tarragon, and butter to the pan and saute it for 20-30 seconds or so.
  6. Add in the scallops and move them around to coat with the glaze (it should only take a few seconds).
  7. Remove from the pan and pour the remainder of the pan on top. Voila! Serve with a side salad and roasted veggies. Enjoy!


2 Responses leave one →
  1. NoSoKosher permalink
    November 3, 2012

    I like scallops but not what I expected to find on a website that I thought was called “Barely Kosher.”

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