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Galatoire's Bistro: Seared sea scallops

4 years 8 months 1 week ago Wednesday, September 10 2014 Sep 10, 2014 September 10, 2014 4:34 PM September 10, 2014 in Recipes
Source: WBRZ
By: Brock Sues

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro on Perkins Road is back and he came to the kitchen today armed with creamed corn and sea scallops.

Chef McCann is trying to tap into a "casual bar scene" feel at the restaurant these days, and today's dish of seared scallops is perfectly suited to accompanying the easy atmosphere while pleasing palates. The recipe is as follows:

Galatoire's Bistro Seared Sea Scallops


  • 1 lb. dry large sea scallops 
  • 1 Tbs. unsalted butter 
  • 1 Tbs. extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • For the sauce: 
  • 3 Tbs. unsalted butter, cut into six pieces 
  • 2 Tbs. finely diced shallot (1 medium shallot) 
  • 1/4 cup dry white vermouth or dry white wine 
  • 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives 
  • 1/4 tsp. finely grated lemon zest 
  • Kosher salt and freshly ground black pepper 
  • 2 to 3 lemon wedges for serving
PRO TIPChef McCann says it is essential to have all of your ingredients prepped for the sauce (shallots diced and herbs chopped) before you begin searing the scallops.
  1. Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels because surface moisture will prevent proper browning of the scallops.
  2. Heat a 10 or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. If you're using the oil and butter, add them and heat until quite hot. Pat the scallops dry once more and put them in the pan, spaced apart evenly, and in a single layer. 
  3. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
  4. Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
As far as serving suggestions go, the chef recommends serving the scallops with an arugula and fennel salad. Dress the salad with an orange and fennel seed dressing before topping with toasted hazelnuts. Kelley says the perfect finale for this late summer fare would be a dessert of chocolate mousse.
Chef Kelley McCann is always bringing news of upcoming events at Galatoire's Bistro when he visits the News 2 at 4 kitchen. To stay update with what's going on at the restaurant including dinner and drink specials, be sure to check out http://www.galatoiresbistro.com/.


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