Hooray for Mac Monday: Seared Scallop served over a Parmesan Wafer

Sea scallops still in their shells

My Senior year of High School I discovered that I was not the only one in my group of friends who loved the show Iron Chef. Once we realized we decided to have an Iron Chef style cook
off. We had to make 3 dishes that all contained the secret ingredient basil. I ended up winning the battle and solidified my “reputation” as the chef my family now sees me as. I talked to the judges after the battle and it turns out that the last two courses were almost dead even, however it was my appetizer that put me above the competition and gave me a handy victory. The appetizer consisted of two components, a pan seared scallop and a Parmesan basil wafer.

Kate's favorite baking necessity:
her Silpat (buy it at Bed, Bath & Beyond or Macy's

Parmesan, Basil and Lemon Wafers
Ingredients:
1 cup shredded Parmesan* 
2 tablespoons shredded basil leaves
1/2 tablespoon grated lemon zest
     *In this case Pecorino is not an adequate substitute--it does    
       not melt the same as Parmesan.


Preparation:
Preheat oven to 400 degrees F.

Crispy Parmesan, Basil, & Lemon Wafers

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet, like Kate's favorite Silpat (click here), is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.


Seared Scallops
Ingredients:
1 to 1 1/4 pounds dry jumbo sea scallops (approximately 12-16)

Searing the scallops

2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper


Preparation:
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.


Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops.
Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


Serving Directions:
Place the wafer on the plate. Then place 3 scallops in a triangular formation on top of the wafer.
Garnish with some freshly cut basil and a basil stem for presentation.

Scallop fishing zones off the Canadian coast

Scallop fishermen in Rhode Island
(my favorite fishing state)

I hope you enjoy this dish. The wafer and scallop really complement each other well. The salty nature of the Parmesan cheese complements the scallop well, yet the basil and lemon zest provide a nice fresh balance to the hearty nature of the scallop. It is an easy way to add a quality appetizer to any meal. It can be served before almost any Italian style dish, but it works especially well before a steak dish. Remember cook what you love, love what you eat.

Click here for the original seared scallop recipe from The Food Network and 

here for Giada de Laurentiis' Parmesan-Basil Wafer.