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Scallops are one of the most delicious foods to come from the sea, but they can be ruined if cooked improperly. Since scallops are usually best prepared when cooked quickly, pan frying or searing is a great technique to use.


For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.


Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. 3.


Cook the scallops for 2 minutes, then flip. Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does. Flip the scallops over. Cook the scallops for another 2 to 3 minutes. Cook the scallops on the second side undisturbed for 2 to 3 minutes more.


Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. We browned some diced bacon in the pan in the photo above, then set aside the bacon, but left the rendered bacon fat in the pan.


Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds. Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.


Scallops – meaty morsels of sweet flesh with a hint of the sea – are the perfect fast food. These popular molluscs take no more than 4-5 minutes to pan-fry to perfection.


Perfect pan-seared scallops take just minutes to cook, and one of the secrets to ensuring that wonderful golden, caramelized color is to make sure that the scallops are perfectly dry before you start to sear them.


Butter-Fried Sea Scallops: Deglaze the pan. Cook for 1-2 minutes on this side, then pour in the white wine. The wine will bubble up and let off a poof of steam. Butter-Fried Sea Scallops: Kill the heat. Cook for another minute (literally) like this, then turn the heat off. Leave the pan on the burner for another 3-4 minutes.


Clean scallops. Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet. Allow to cook for a 3-4 minutes, turning over. As scallops begin to brown slightly, squeeze fresh lemon over scallops.