Seared Scallops

One of my favorite things to eat is scallop. Good ones cooked just right have a darkly seared crust and barely done center. They are sweet, tender, and not at all fishy. This isn't so much a recipe as a head up. You ever wonder why you try and try with all the proper pans and heating but your scallops never sear up as beautifully as the restaurant? I'm here to let you in on the big secret. Many ingredients of course benefit from getting the best of the best than us normal peons will never find at the local supermarket unless you're willing to pay through the nose at a fancy one like Whole Foods but with proper technique and spices you can create a fair approximation with something a bit more affordable and commonly found. Scallops are the exception. You need to buy DRY scallops. The average store sells scallops soaked in water to make them look more plump and beautiful. It also adds weight so while you think you're paying less you're actually just paying for water. Every bring home those giant scallops only to find that they shrink down considerably in a little pool of liquid when attempting to cook? That's the wet ones and the liquid they release is what they were soaked in. Its also what prevents a good sear regardless of your skill. Dry scallops, on the other hand, have never been soaked so they tend to cost twice as much but what you see is what you get. They will stay as giant as when you originally bought them and will not release any liquid when cooking. This makes for a great sear.

Seared Scallops with Tobiko

6 dry scallops
1 bag baby spinach
2 clove garlic minced
1/2 cup vegetable stock
tobiko
Kewpie mayo

Briefly rinse scallops clean and dry with a paper towel. Salt and pepper to taste. Heat a heavy 10 inch skillet over medium heat until screaming hot. Add in a bit of grapeseed oil and butter (about half/half of each) so that the bottom of the pan is coated. Gently place in the scallops so they are evenly spaced apart. Do not over crowd the pan. If you can't fit in all the scallops without them touching do it in two batches. Wait 2-3 free minutes then jiggle the first scallop you placed in with a pair of tongs. Once its seared properly it should release easily from the pan. If its still sticking, you're going to need another minute. Flip and repeat. Remove scallops into a plate. Pour in the veggie stock and garlic. Let it come to a boil, scraping up the fond as you do so. Add spinach. Cook until spinach has wilted but is still a bright green. Remove spinach onto serving platter. Place scallops on top. Continue cooking stock until you've got only about 1/8 cup left. Pour over the scallops. Top each scallop with a little dab of mayo then a little pile of tobiko.