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Perfect seared scallops

I have tried for many years to get that amazing crusty sear on my scallops and have always failed miserably.  Recently, I (re)educated myself on the process after destroying a few with a dusting of flour, really hot oil, too much butter, etc. 

I have come a long way in my cooking over the years but there are still a few things I really suck at (like de-boning a chicken) and scallops were always on that list. 

Scallops, when done correctly, stand on their own and should not be abused with heavy sauces.  The key is to get them as dry as possible before dropping them into a pan with a butter/oil mixture for 1.5 minutes per side.  Use a little salt and pepper on them before searing and you will love them. 

That's it.  Like many things in cooking, simple preparation with high quality ingredients is all you need.

Food posts continue to be popular on my blog so thought I would add another one to the mix tonight.

More cedar plank salmon & memories of New Zealand

It is always fascinating to watch which of my posts generate the most organic search traffic (meaning people are looking for stuff on their favorite search engine and find my posts).  Interestingly, near the top of that list is a post some time ago about cedar plank salmon.  Due to its popularity and my affection for eating it, I thought I'd share a picture from last night's smokey but delicious menu.

I am continuing to evolve both my technique and recipe.  As you can see from the picture, I have taken to a layering strategy for the cedar where I use previous planks on the left and right and then place a new plank over the top.  Middle burner is off and left/right ones are low enough to smoke but not catch fire, mostly.  I suggest a bit of water nearby to keep the flames down.

My recipe has evolved a bit as well.  I do not measure when I cook so you'll have to figure that out on your own.  Here's what I used last night:

• Light brown sugar
• Soy sauce
• Bourbon (splash)
• Cayenne pepper (sparingly)
• Chopped fresh thyme
• Salt
• Pepper

The result was outstanding and the smoke was plentiful.  While sitting down to eat it on a chilly June evening here in Seattle, I couldn't help but think about one of the most memorable dining experiences I ever had where smoked fish was the theme.  Many years ago, Marel & I took an extended trip to New Zealand & Australia and happened across The Smokehouse in Mapua, New Zealand after the recommendation of our kayaking guide.  The place was unbelievably cool and the food amazing.  If you find yourself around Nelson, check it out.

A "Dublin Lawyer"

Food posts have proven to be very popular on this blog with my post on cedar plank salmon consistently ranking at the top of the search engine hits I get.  So I thought I would build on that and share what I whipped up a week or so ago at the request of my pregnant wife (yes, we are expecting).

During my trip to Connecticut, I had one of the best lobster rolls I have ever had at Lenny & Joe's.  After sharing this experience with Marel (who was not there), "lobster equity" had to be achieved when I got home.  While digging for recipes, I remembered a great meal many years ago of lobster sauteed in Irish whiskey and served in the shell.  I did not know this at the time, but I was having a "Dublin Lawyer."

It is very simple - lobster, butter, Irish whiskey, and a bit of cream.  Also, it is always fun to light what you are cooking on fire.