|Julian's Pan Seared Sea Scallops with Spaghetti|
Ingredients (4 servings)
24 medium sea scallops
Thawed if previously frozen.
Sugar, granulated white
1 pound dry spaghetti
4 tablespoons butter
4 garlic cloves, chopped
1/3 cup white wine
Fresh basil (substitute dry)
Shredded Parmesan cheese
Line a plate or cutting board with 2-3 layers of paper towels. Set the scallops on the paper towels and blot dry with more paper towels. Uncover, and salt heavily. Turn and salt the other side. Don't be concerned about using too much salt as this will be washed away before cooking. Cover with another paper towels, press down gently and set aside for 30 minutes. Line another plate or board with 2-3 layers of paper towels, and transfer the scallops to the new plate, turning them over as you go. Cover with another layer of paper towels discarding the wet towels from the original plate. Gently press the paper towel down onto the scallops and set aside for another 30 minutes. This process removes excess moisture, which inhibits browning.
Rinse the scallops in colander to remove excess salt and drain. Line a plate or board with paper towels once again and lay the scallops on the paper. Blot with a second towel and let sit for 5 minutes as you heat oil in the skillet over medium-high heat and bring a large pot of salted water to the boil. Place the dry pasta in the boiling water and stir until submerged.
Uncover the the scallops and sprinkle with a light coating of sugar. This will aid in browning. Add the oil to a non-stick skillet set over high heat. When the oil is shimmering hot and nearly smoking, add the scallops sugared side down and cook 2-4 minutes until will browned. Turn with tongs and cook another 1-2 minutes until they are medium rare in the centers. Remove to a plate and keep warm on the stove top.
Reduce heat to medium, add the butter and garlic to the skillet and stir to cook the garlic for 1 minute. Add the white wine and stir cooking for 2-3 minutes and the liquid is reduced by half. Add the cooked spaghetti to the skillet and combine with the wine sauce. Sprinkle in some shaved cheese and the basil. Plate each portion and add six scallops per person. Sprinkle with additional cheese and serve.