the Ex and I always stop at the bookstore on our way to the theater and yesterday was no exception. We had about 20 minutes to kill before the movie started so we headed to Borders and I picked up a new cookbook: Best of the Best – the best recipes from the 25 best cookbooks of the year. As we sat and waited for the movie to start, we scanned the recipes and came across a recipe for Red-Chile Crusted Sea Scallops by Bobby Flay. Never having prepared scallops before, I was amazed at how easy the recipe was. So after the movie, we stopped by the market and picked up everything we needed to test the recipe out.
Sea Scallops
Ingredients:
12 large sea scallops (1 pound)
2 tablespoons ground ancho chile powder
1 1/2 teaspoon ground cumin
salt & pepper to taste
Ancho Chile Powder & Cumin
Directions:
In a small bowl or plate, mix the chile powder and cumin. Season the scallops with salt and pepper. Dredge one side of each scallop in the chile mixture.
Dredge one side of the scallops
Cooking the Scallops
In a large skillet, heat the olive oil until shimmering. Add the scallops, chile side down, and cook over moderately high heat until a crust forms, about 2 minutes. Turn the scallops over and cook about 3 minutes longer until just cooked through. Transfer to a plate for serving.
Finished Scallops
Who knew that cooking scallops was this easy? Now that I’ve done it once, I’m sure to do it again with a few recipe revisions. While the red-chile crust was great, I think the next time around I’ll add a bit of garlic and maybe test it out with some New Mexico chile powder – or even some chipotle. We actually cooked more scallops then we could eat in one sitting, so we’ll be using the leftovers over the top of some pasta or in a few salads over the next few days.
16 responses to “Recipe: Red-Chile Crusted Sea Scallops”
Mmmm… scallops 🙂
[Comment ID #96110 Quote]
Absolutely second that one Parker!! I think this is the first recipe I’ve ever seen on line that I will definitely be giving a try 🙂
Love scallops! We did them Friday night!
Did you go all Bobby Gay while making them. Great chef – but he is way to over the top in showmanship.
YUMMY! I’m giving it a try as well. Perhaps first wrapped in back bacon and then spiced.
Sounds like a great treatment. My chilli rub works ideally for this as well, you can find the recipe here.
Note: that’s a link to my own website.
[Comment ID #96176 Quote]
Went to the “Market” yesterday and picked up a lb. of corn dusted thick sliced peameal.
You know what I am talking about now. We had a feast this morning. Off to the Firkin for some dinner in a bit. (Maybe I should give em a bottle of Defcon)
[Comment ID #96192 Quote]
Not a bad idea. Hey, where might I find peameal to be delivered to the States, the stuff is awesome.
As for the Firken, attempt to “assimilate” them, it is for the good of the Collective.
bobby flay is a one trick pony. Jamie Oliver is still the king.
Bobby Flay has come a long way..he can walk on water in my book. If you don’t think so sit down and chat with him for an hour he is very interesting!!
[Comment ID #96221 Quote]
Speaking of one trick ponies… When are you going to come up with something new to say whenever someone mentions Bobby Flay? 🙂
I ate at the Mesa Grill (one of Flay’s places) in Vegas a few weeks ago. The food was outstanding. And everything on the menu was “spicy.” Not hot enough for me, but still great!
He has erned it
[Comment ID #96221 Quote]
Who
I have also eaten at the Mesa Grill in Vegas, yes, very high end very good food. Bobby Flay is alright in my book.
[Comment ID #96317 Quote]
Go see if Leroy has cable and turn on the food channel
Arizona Jack..Like I said…….sit at the bar with him…very interesting..
since nobody knows my background…..I won’t any one say anthing bad
about Flay Man……..then you really don’t have a clue!!
If you can unscramble that post you are doing well..lol….