Michael Symon’s Pan-Seared Scallops & Spring Vegetables

Michael Symon makes pan-seared scallops.

Scallops paired with a delicious combination of Spring vegetables makes a great light meal.

In today’s installment of Cook Like An Iron Chef, Michael Symon shows us the trick to perfectly pan-seared scallops.

Scallops tend to be on the list of foods that we reserve for “order out” or “restaurant fare”. After all, it’s really easy to end up with rubbery overcooked homemade scallops.

But in today’s instructional video, Michael Symon shows us the secret to make those restaurant-quality pan-seared scallops that won’t disappoint.

So what’s the trick? Don’t rush the scallops! When they are ready to go, they will released them from the pan and turn over naturally. Also, he reminds us not to overcook them because they will continue to cook while out of the pan.

And while pan-seared scallops are divine on their own, Michael Symon pumps it up a notch with a mix of fresh Spring vegetables with a light lemon vinaigrette.

Once the scallops are done cooking, use the same pan to quickly cook up fava beans, asparagus spears, and Spring peas. Toss the veggies with the lemon vinaigrette that was mixed up earlier to warm it up, and then spoon that mixture over your already plated scallops.

On its own, this would make a great appetizer. Pair it with a simple herb risotto and you’ve got a great dinner!

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