Scallops Seared with Truffle Oil
Elegant Seared Scallops with Truffle Oil Using Seasonal Surf Clam
Surf clam (key-jae-gae) is in season right now! I found fresh, raw scallops at the market and couldn’t resist buying a pack. While many enjoy pan-seared scallops with butter, I decided to try them with truffle olive oil for a sophisticated twist. Scallops are delicious no matter how you cook them, so let’s make this delightful seared scallop dish together!
Main Ingredients
- 5 fresh surf clam adductors
- 1/3 eggplant
Seasoning
- 2 Tbsp truffle-infused olive oil
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp truffle-infused olive oil
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
This pack contained five generously sized surf clam adductors, still attached to their muscle.
Step 2
Gently rinse the adductors under cool running water. Then, carefully use kitchen scissors to separate the adductor muscle from the surrounding clam meat.
Step 3
Here they are, neatly separated. I’ll be searing the adductor muscles today. The reserved clam meat can be stored in the freezer and used later for stews or soups.
Step 4
Because the scallop adductors were quite thick, I sliced each one in half horizontally. Then, I made shallow crosshatch scores on the surface to help them cook evenly and absorb flavor.
Step 5
Ready to go after scoring! This preparation ensures a tender and flavorful result.
Step 6
This is the star of our dish: truffle-infused extra virgin olive oil. While butter offers a wonderful richness, the aromatic truffle oil promises a more refined and deeply satisfying flavor profile that pairs beautifully with scallops.
Step 7
Heat a generous amount of the truffle oil in a skillet over medium heat. Ensuring enough oil is crucial for perfectly seared, tender scallops.
Step 8
Place the prepared scallop adductors into the hot oil. Season them lightly with salt and pepper. Sear for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
Step 9
After searing the scallops, I noticed the flavorful oil and drippings left in the pan. To make the most of it, I quickly added thinly sliced eggplant to the pan and sautéed it alongside the scallops. The eggplant soaked up the delicious flavors and became wonderfully tender, making a perfect accompaniment.
