Scallops may seem intimidating to cook and that they are only reserved for fancy restaurants but I’m here to tell you that anyone can have home cooked Scallops as long as you follow the steps.
After a few tasty test runs you will nail the searing technique and have beautiful carnalized scallops that taste just like the gourmet restaurants.
What are Scallops?
If you never had Scallops they are similer to crab or lobster but more firm and have more of a sweet delicate flavor with a soft chewy texture.
Scallops are 80% protein and a good source of magnesium and potassium.
You will want to thaw scallops if frozen, you can thaw then in the fridge overnight do not thaw at room temp.
What are the steps?
1st allow the Scallops to sit in a bowl with water and 3 tsp of sea salt for about 10 minutes. The benefits are it delicately seasons the seafood, helps it to retain moisture and prevents the scallops from getting too tough while they are cooking.
2nd dry the surface of the Scallops as thoroughly as possible, by doing this it allows the immediate searing and color development without steaming. Just dry them in-between paper towels until there is no residue on the paper towel.
3rd, The right pan and cooking at the right temp. Try a cast iron skillet or a stainless steel pan . The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if over cooked,
4th add olive oil to a skillet and turn to medium-high heat, salt and pepper the scallops and cook 3-312 minutes per side or until golden brown., once the scallops hit the pan do not move them until you are ready to flip them.
5th to complete add butter and minced garlic, sautĂ© until for a few more moments then serve. I serve these on a side of mashed cauliflower, Angel hair pasta or zucchini noodle’s.
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