Pan Seared Scallops – Immaculate Bites

The secret of seared scallops

Perfect pan seared scallops are ready in just a few minutes. However, basic scallop cooking guidelines achieve that perfect golden brown crust.

• Make sure your scallops are completely dryAny excess liquid will interfere with the baking process. You can use paper towels to dry. And when it’s dry, season it.
• heat up Bread well and hotDon’t fill it up with scallops so the temperature doesn’t drop too quickly. Always work in batches.
• Patiencedon’t try to flip the scallops too quickly. Moving them will keep them from forming a nice brown crust. Let the hot pot do its job, my friend!
• Sprinkle them with garlic butter, provide them immediatelyScallops are best eaten straight out of the pot.

recipe ingredients

1. sea ​​scallop ・The plump and large scallops are exquisite. It’s even better if you can find them all the same size.
2. seasoning – Less is better. a little salt and pepper creole seasoningand you’re ready to go.
3. White wine – Great way to deglaze the pan and add flavor to the sauce (dry white wine works well). Adds pleasant complexity with a fruity taste.
4. garlic butter – This power duo in the culinary world creates an amazing buttery and garlic flavor that instantly elevates any dish.
5. lemon – ah! The secret to the refreshing citrus scent of scallops is the skin and juice.

How to make seared scallops

Scallop preparation

• rinse Scallops in cold water. Pat dry with a paper towel.
• dry – Line a large plate with paper towels and place the scallops on the paper towels. Place more towels on top to dry thoroughly to absorb liquid and bake well. Let them sit while you prepare the rest of the ingredients. (Photo 1-2)
• season – Sprinkle scallops with salt and pepper. Then season with unsalted Creole or Cajun seasoning (optional, but I love spicy). (Photo 3)
• heat the pan – Heat a cast iron or skillet with oil over medium-high heat until smoking.
• Sheer – When a cast iron skillet is hot, place the scallops around the rim, leaving a gap in between, and sear for 2-3 minutes on each side until firm, almost firm and golden brown. (The second side takes less time.) (Photos 4-5)
• transfer – Remove the pan from the heat, transfer the scallops to a plate and place in a warm place. Allow pan to cool for 1 minute before proceeding to sauce.

garlic butter sauce

• Sauté – Add the butter to the frying pan, followed by the garlic, and fry for about 1 minute or less. Add the white wine and stir, scraping up any browned bits from the sides of the pan. simmer until about half cooked, then 1 to 2 minutes more. (Photo 6)
• season – Add lemon zest, lemon juice, remaining butter, salt and pepper flakes. Please adjust the seasoning to your liking. (Photo 7)
• serve – Return the scallops to the pan, along with the liquid from the scallops. Stir in the sauce and sprinkle with the parsley. Remove from heat immediately and serve in a pot. (Photo 8)

recipe variations

1. source swap – If you don’t like garlic, sprinkle with lemon butter or opt for other citrus fruits such as oranges or limes.
2. Creamy – Instead of butter lemon sauce, choose a creamy sauce base with heavy cream or coconut milk. A sprinkling of Parmesan cheese is also delicious!in this way creamy scallop recipe.
3. deep-fried scallops – You can air-fry the scallops, which is almost the same as a classic pan-fried one. The sauce is made separately and poured over the scallops.

tips and tricks

1. You can purchase two types of scallops. wet and dry. Some companies put the scallops in a preservative, which the scallops tend to absorb. You want dry scallops for good grilling. So save the wet ones for chowder or soup.
2. Any nonstick skillet that can withstand high heat will do, but cast iron works best if you have one.
3. Get the pot hot enough to start smoking. That way you know the baking job is done correctly.
4. Place the scallops closer to the edges, as the edges of the pan will be hotter than the middle.
5. Avoid crowding them so too much liquid pools, and steam the scallops instead of grilling them.

advance instructions

Scallops are best cooked just before serving.but you can make sauce three days agoThen reheat it and add it to the scallops when ready to serve.

How to eat and store

Refrigerate or freeze leftover scallops in an airtight bag and squeeze out as much air as possible.they last long 3 days in the refrigerator again 3 months in the freezer.

Thaw frozen scallops and reheat in a skillet with mild oil over medium-medium heat.

FAQ

grilled scallop garnish

This elegant recipe Potato Gratin again jasmine rice, Balsamic Grilled Brussels Sprouts,and Dressed salad.

Try more mouthwatering seafood recipes

1. seafood gumbo
2. Spinach stuffed salmon
3. Grilled Shrimp Kabab
4. seafood paella
5. Southern Seafood Boil

Conclusion

Garlic butter pan-fried scallops, easy as pie, are 100% Fabulous and fancy. Do you like scallops? pin I’ll post the recipe so I don’t lose it😉

This blog post was originally published in April 2018 and has been updated with additional tips and new photos.