Caramelized Seared Scallops

I served both the scallops and shrimp together and had a seafood feast with creamy lemon almond risotto.

Making seared scallops with a perfectly golden brown crust, just like you get at the good restaurants is incredibly simple to make at home and much cheaper than dining out.

The first step is selecting the best scallop—If possible, you always want to buy dry scallops---like those available at our local NC farmer’s markets and seafood shops:

Dry scallops are more natural to their sea water environment. They are shucked on the boat, and go into a dry container with no water or preservatives. Their flavor is more pure and concentrated and hands down the best choice.

 Wet Scallops have been soaked in a preservative phosphate solution and water. These scallops absorb more water, and when you cook them, they don’t brown as well because of that extra liquid and they shrink. 

The first thing you want to do when you’re searing scallops is to pat the outside dry with a paper towel. Then follow the recipe below

Ingredients:
• 1 pound fresh scallops (I like the dry pack scallops from Apex Farmer's Market))
• vomFASS Himalayan Sea Salt and pepper to taste
• 1-2 TBLS vomFASS Herb Infused Sunflower Oil

Directions:
1. Pat your scallops dry with paper towel, sprinkle with vomFASS Himalayan Sea Salt and pepper.
2. The secret is getting your pan really hot with a high heat cooking oil, like of vomFASS Herb infused sunflower oil (oil should shimmer in your pan).
3. Add scallops (seasoned side down) to hot pan for 2 minutes (do not move scallops). While cooking, salt and pepper the side facing up. Flip and sear for another 1.5 minutes. I like them when they start to split and have a lovely caramelized crust The results are amazing and so easy!

Sweet and Spicy Shrimp
You can serve both the scallops and shrimp together and have a seafood feast or just make these delicious shrimp you can add to any salad, pasta, risotto or as a lovely appetizer

Ingredients:
• 1 pound of shrimp (large 22-25/pound)
• 4 cloves of garlic, minced
• 3 tablespoons of vomFASS Star Honey Balsam Vinegar
• 3 tablespoons vomFASS Chili Oil (high heat)
• Salt and Pepper to taste

Directions: (your choice of 2 cooking methods)
1. Clean and devein shrimp
2. Whisk together marinade by combining Chili Oil, Star Honey Balsam, Garlic and Salt and pepper. Place in a Ziploc bag, add shrimp and marinate in refrigerator for 20 minutes
3. Pan cooking method: In a large fry pan over medium high heat, add shrimp and marinade and cook shrimp until pink on both sides and they are curled into a c shape
4. On the grill cooking method: Remove shrimp from marinade, skewer or use a grill basket. Remember to soak skewers and if using basket, heat basket on grill before adding shrimp. Cook shrimp 7-10 minutes, turning until pink on both sides. The marinade can be reduced in a saucepan and used to baste shrimp while cooking