These scallops were absolutely delicious! Easy to make, too. The recipe is based on a braising cookbook by Molly Stevens. There’s not a lot in the book for me, but it is worth it for this recipe, alone.
If you’ve made scallops before, you probably already know this, but buy “dry” scallops for this recipe (and all recipes). “Wet” scallops have been soaked in a sodium phosphate solution to plump them up and extend their shelf-life. If you get them, you’d be buying about 25% of their weight as water. Rip off! Worse, the water will leach out when cooking, making them nearly impossible to sear, if you’re searing them.
This recipe includes making a flavorful caramel sauce for the scallops, which is key to the dish’s essence. Think of it as two recipes: the caramel sauce, then the scallops.
What you’ll need
- 0.5 cups water
- 0.25 cups fish sauce
- 70 grams (0.33 cups) granulated sugar
- 2 shallots or equivalent amount of onions, minced
- 1.5 lbs. sea scallops, prepared for cooking (the little muscle on the side removed)
- 0.5t crushed red pepper flakes
- 2 scallions, thinly sliced—white and green parts separated
What to do for the caramel sauce
Combine 0.25 cups water with the fish sauce in a glass measuring cup. Set aside.
In a large, heavy frypan large enough to hold all the scallops in a single layer, add the sugar and 0.25 cups of water, swirling it around so the sugar distributes across the bottom of the pan. Heat the mixture over medium heat until the sugar has liquified. Swirl it around, if needed, for even melting, but don’t constantly stir it.
The sugar mixture will become slightly amber, and then turn a reddish brown. Do NOT stir it at this point or the sugar will crystalize. Keep a careful eye on it until the sugar is very dark brown and begins to smoke a bit around the edges. This is a very dark caramel—it’s not burnt. It’s hard to measure the temp with an instant-read thermometer, but if you have an infrared thermometer, you’re shooting for 370 – 375 degrees F.
Stand back from the frypan and slowly pour in the water/fish sauce. Make sure you pour slowly enough so it doesn’t boil over. If the caramel hardens, it will re-melt. Stir the mixture and let it boil until it becomes a smooth, thick sauce—about 4 minutes. Add the shallots and let everything simmer for two more minutes.
You can make the sauce ahead, refrigerating it in a jar for up to a few weeks.
What to do for braising the scallops
Ensure the sauce is at a very low simmer over very low heat, stir in the red pepper flakes and the white part of the scallions. With a pair of tongs, add the scallops to the simmering sauce in a single layer. Cover and let them continue to gently simmer for about 4 – 5 minutes, until just cooked through. If you’re unsure if they’re cooked, just cut off the edge off one to see if it’s cooked through.
To serve, transfer to warmed plates and spoon the remaining sauce over them. Garnish with the green parts of the green onions, if using, and serve immediately.
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