How to Saute Scallops
Remove the scallops from the refrigerator., Dry the scallops with paper towels on both sides. , Season scallops with salt and pepper., Heat a shallow pan on medium high heat., Place the scallops 1 by 1 in the heated pan., Flip the scallops after 2...
Step-by-Step Guide
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Step 1: Remove the scallops from the refrigerator.
If you are using frozen scallops, the preferred method of defrosting is to place them in the refrigerator the night before, so they slowly defrost.
Scallops cook very quickly, so you do not want to defrost them under hot water. -
Step 2: Dry the scallops with paper towels on both sides.
, Make sure to cover the seasonings on both sides.
If you want a crust of pepper, add generously to both the top and bottom of the scallop.
You can also season with paprika, which has a slightly sweet, smoky taste and bright coloring.
To create an easy pan-sauce and flavoring, sauté 2 crushed cloves of garlic and 1 finely minced shallot until tender before adding the scallops. , Add 1 tbsp. (14.8 ml) of olive oil.
You can substitute 1 tbsp. (14.34 g) of clarified butter for olive oil, but not regular butter.
Clarified butter is milk fat that has been heated to separate, removing the water and the butterfat.
The result is a butter that has a longer shelf life and a higher smoking point.
Regular salted or unsalted butter will burn when used to sauté at high heat, clarified butter will not. , You can do this using a set of tongs, or your fingers, since the scallops have not been heated yet.
Once the scallops are placed in the pan, do not move them until they are ready to be flipped over onto the other side. , The cooked side should be golden brown. ,,, -
Step 3: Season scallops with salt and pepper.
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Step 4: Heat a shallow pan on medium high heat.
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Step 5: Place the scallops 1 by 1 in the heated pan.
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Step 6: Flip the scallops after 2 to 3 minutes
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Step 7: using the tongs.
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Step 8: Let the other side of the scallops cook for 2 to 3 minutes.
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Step 9: Remove from the pan and place onto a plate.
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Step 10: Serve immediately
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Step 11: either as an appetizer or on top of rice pilaf for a main course.
Detailed Guide
If you are using frozen scallops, the preferred method of defrosting is to place them in the refrigerator the night before, so they slowly defrost.
Scallops cook very quickly, so you do not want to defrost them under hot water.
, Make sure to cover the seasonings on both sides.
If you want a crust of pepper, add generously to both the top and bottom of the scallop.
You can also season with paprika, which has a slightly sweet, smoky taste and bright coloring.
To create an easy pan-sauce and flavoring, sauté 2 crushed cloves of garlic and 1 finely minced shallot until tender before adding the scallops. , Add 1 tbsp. (14.8 ml) of olive oil.
You can substitute 1 tbsp. (14.34 g) of clarified butter for olive oil, but not regular butter.
Clarified butter is milk fat that has been heated to separate, removing the water and the butterfat.
The result is a butter that has a longer shelf life and a higher smoking point.
Regular salted or unsalted butter will burn when used to sauté at high heat, clarified butter will not. , You can do this using a set of tongs, or your fingers, since the scallops have not been heated yet.
Once the scallops are placed in the pan, do not move them until they are ready to be flipped over onto the other side. , The cooked side should be golden brown. ,,,
About the Author
Karen Rivera
Specializes in breaking down complex organization topics into simple steps.
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