Monday, February 15, 2010

Simple Scallops & Crab Legs

Growing up and living in the Midwest, seafood naturally becomes a food that is usually enjoyed on special occasions. I do not consider myself a huge seafood fan but if cooked well I think it can be delicious. Unfortunately there just aren't enough places where you can order great seafood at an economical price. For this reason, we decided to try scallops and crab for a special dinner in our very own kitchen. I was nervous since my pans have never seen a scallop and my hands have never touched a crab. Live food was definitely out of the question - I am not that brave - so we bought pre-cooked snow crab legs from our butcher.  People of Minnesota: if you have not tried cooking these ingredients in your kitchen you are missing out! They were ridiculously easy to prepare and they tasted like a four star restaurant. All you need for a fabulous meal is good quality seafood, lemon and of course butter!
Simple Scallops
6 large sea scallops (or 2-3 per person)
sea salt
freshly ground pepper
2 Tbs. canola or vegetable oil
2 Tbs. melted unsalted butter
Juice of 1/2 a lemon
In a small bowl, melt butter and add lemon juice. Set bowl near a heat source to keep warm while preparing scallops. Using a paper towel, pat dry your sea scallops. Generously season with salt and pepper. Heat a large skillet add vegetable oil and heat to medium-high. Be sure your pan is hot and then place scallops using tongs into the pan. Let scallops cook untouched for 90 seconds on one side. Now turn scallops over and cook an additional 60-90 seconds or until a dark brown crust has formed. Transfer on to a serving plate and top with lemon butter - Enjoy!
Note: Do not use olive oil as it will smoke under the high heat. Scallops only take a few minutes to cook so before starting, have the rest of your menu ready to go.
Snow Crab Legs
Fresh or frozen snow crab legs - precooked
2 Tbs. sea salt
1 Tbs. whole peppercorns
6 c. water
Unsalted butter, melted
In a large stockpot bring water, salt and pepper to a rolling boil. Add crab legs and cover. Boil-steam legs for 7 minutes or until heated through. Promptly remove and serve with melted lemon butter.
Printable Recipe

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