Last weekend, Murph came home from the market with a bag of beautiful, plump Stonington scallops. Their proper name: Stonington “Bomber” Sea Scallops. Wow!
What wowed me even more was his idea to cook them in our fireplace. He dug up the big iron skillet and trivet from the cellar, as he let the logs in the fireplace burn down into glowing red-hot coals. With the luscious scallops marinating in a bowl of olive oil and spices in the kitchen, the skillet was heating up nicely (and quickly!) in the hearth.
Into the hot skillet he poured the scallops. Oh how I love that sizzling sound and within a minute, that amazing aroma! After about 3 minutes on each side (and lovely caramel brown sear), they came off the heat and topped 2 awaiting dinner plates with scoops of piping hot wild rice.
Either we were famished, or the scallops were just way too delicious for words (probably both), on that cold winter night we finished off our plates within about 10 minutes…and in complete silence.
Hope you make this and enjoy it as much as we did!
Country House Sizzling Skillet Sea Scallops
(Recipe for hearth or stovetop cooking)
1 lb. Stonington “Bomber” sea scallops
1 tsp. Garlic powder
1 tsp. Ancho pepper powder
1 tsp. Old Bay seasoning
3 – 4 tbs. Olive oil
- Place scallops into a bowl.
- Add spices and olive oil, and mix well.
- Heat pan to medium or medium high.
- Cook each side for about 3 minutes, and until you get a nice sear on each side.
- Serve over wild rice. (We like Zataraine’s ‘Dirty Rice’)