Roberta's Bitchin' Kitchen | Episode Two with Mike Cooking Sea Scallops

In episode 2 of Roberta's Bitchin' Kitchen, @RobertasBitchinKitchen shows her friend Mike how to cook sea scallops with fresh thyme over a sweet pea basil pureé. There are laughs, gaffs, and quick tips on how to cook restaurant quality food right in your own home. 

Cook along with each episode as Roberta guides us through the dish and make sure you get the ingredients below to participate, or just save the video for later. Send us your photos and videos of you trying the recipe and we hope you enjoy adding something new to your recipe book! 

Recipe and ingredients

Scallops with Crispy Thyme:

INGREDIENTS:

1. tbsp Ghee (Clarified Butter) and/or Grapeseed Oil - use for high smoke point while searing.

2. Sprinkles of Kosher Salt (about 1/4 tsp) - on scallops before cooking and again on scallops at end of cooking.

3. Fresh Thyme - several sprigs per cast iron skillet.

4. Large Scallops - buy at fish store or at your local grocery - take off ‘beard’, salted and put in fridge until just before cooking time.

INSTRUCTIONS

1. Prepare scallops by taking off beard section (hard section of scallops that attaches to shell - not every scallop will have one).

2. Put scallops on plate, sprinkle with kosher salt, and put back in fridge. Take out scallops just before searing!

3.  Heat cast iron skillet on med/high, when pan is hot add generous tablespoon of Ghee and/or Grape seed oil (enough to cover pan).

4. Once ghee starts to smoke (this step very important so scallops sear properly), add scallops and several sprigs of thyme, cover pan.

5. DO NOT TOUCH SCALLOPS. After 2 minutes lift one (it should easily release from pan if seared) and look for golden brown color.

6. If not golden brown, put scallop back down and wait 1 more minute.

Don’t forget to baste scallops while cooking! I use a large spoon, tip the cast iron pan to one side, and ladle the ghee over each scallop - this will infuse the flavor into each scallop.

7. Once scallops have perfect golden brown color, flip over, and let cook 30 seconds only and turn off heat!

8. Drizzle scallops again with Kosher salt.

Remember the heat of the cast iron skillet will continue to cook the scallops - you do not want to over cook them.

9. After one minute, place scallops next to Spring Pea and Basil Puree (optional) and cover with crispy thyme (drizzle with pan butter if desired).

10. Serve!

Spring Pea and Basil Pureé

INGREDIENTS:

1 pack frozen spring peas, microwaved, drained of excess water, and mix with drizzle of mild EVOO and 1/4 tsp Kosher Salt, let cool.

1 to 2 cups fresh basil, amount depends on taste.

Important note, fresh basil can be very bitchy, so submerge basil in a quick cold water bath, then dry quickly, preferably in salad spinner to avoid bruising - but basil is the star of the show here

EVOO - drizzle for peas, and 2 T for puree - add more if desired for correct consistency.

Kosher salt - 1/4 tsp for peas, and 1 tsp for puree - add more if desired when seasoning.

1 lemon, juiced Red Pepper Flakes, for garnish over puree.

INSTRUCTIONS

1. Microwave peas according to package directions, and season with big drizzle of EVOO and 1/4 tsp kosher salt

2. Once peas have cooled, put in blender or food processor

3. Add 1 t 2 cups fresh basil, 2 tbsp EVOO, 1/2 juiced lemon, and 1/2 tsp of kosher salt into blender

4. Mix till desired consistency, adding more EVOO is desired, but be careful not to overwork puree

5. Now its time season! Taste puree, and trust your palette... If its flat, add more kosher salt, 1/4 tsp to 1/2 tsp If needs brightness or “pop” in flavor, add other half of juiced lemon - acidity will brighten flavor

6. Once seasoned correctly and tastes great, you can keep in fridge until you are ready to use

7. When ready to use, let puree come to room temperature (about 30 minutes)

8. Put heaping tablespoon of puree on appetizer plate, and with back of spoon, swipe pea purée across platter attractively - if possible!

9. Repeat on number of plates desired

10. Drizzle each plate with a sprinkle of Kosher salt and Crushed Red Pepper Flakes

11. Place several seared scallops on each plate and top with crispy thyme

12. Enjoy with Sauvignon Blanc... a perfect balance. Boom.