There are some things in life that I find terrifying… jumping out of a plane, swimming with sharks, sleeping in a haunted house alone, and searing scallops. Yeah, you heard me right. Searing scallops is right up there with my worst fears. It’s not that I’m not skilled in the cooking arts, its just that scallops are a pain in the ass. They’re expensive, finicky to work with, and easily ruined in the cooking process. Inspired by today’s gorgeously styled Steampunk affair, I decided to conquer my fear and lay out the proper way to go about preparing seared scallops. So get out your recipe book and jot down some of these tips, then take a gander at this futuristic-Victorian affair that will give even the most cowardly cook some courage. Photographer Allegra Anderson sets the scene:
There is no beauty without some strangeness in the proportion – Edgar Allen Poe. It all began with a venue: an eclectic, urban-chic design with brick walls and church pews. Add in some non-traditional elements: gears, metal curls, copper touches, an exotic, vintage-lace dressed beauty and voila!? Welcome to our spectacular steampunk-inspired bridal shoot that was elegantly captured by Allegra Anderson Photography. Our creative team agreed that although the concept may not be typical, it would be out of the box and stunning. We basked in the creative freedom to escape from the “white wedding” into a futuristic-Victorian world with hand-lettered leather menus and jeweled bouquets. Watching the day unfold and be captured into these opulent, glamorous images was simply amazing. This is what happens when individual passions come together collaboratively without limits.
TIPS TO SEARING SCALLOPS
- Dry Scallops (more expensive, but worth the price!)
- Sea salt
- Canola Oil
- Butter or White Wine (for extra flavor)
- The drier the scallop, the better it sears (and tastes!). Go for the pricer scallop in the fish section and buy dry scallops. Moisture is the enemy in the searing world, so it’ll be worth the extra cost.
- Once you’ve bought your dry scallops, expel any extra liquid with a salt treatment. Salt the scallops and then leave them out on a paper towel for about 20 minutes. This will help get rid of any excess moisture.
- Heat a skillet with a generous amount of Canola Oil on it until it is very hot. Place your scallops on the hot skillet. Make sure they are not touching one another and leave the skillet uncovered to allow for extra moisture to evaporate. Cook on one side until a golden crust has formed, then flip the scallops over. At this point you can add a dollop of butter or a tablespoon of white wine for flavor. Cook until the same crust has formed on the other side.
- Remove the scallops from the pan and serve with a side dish. Enjoy!
Photographer: Allegra Anderson Photography//Floral Designer: Jeweled Bouquets//Restaurant:Main Street Grill//Floral Designer:Terri Krisavage Weddings & Events//Makeup Artist: That Girl…//Invitation Designer: The Paper Lantern Shop//
PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.