Bhargav

· 18 Nov 2021

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Scallops how to cook

Scallops are one of the most specific types of seafood to prepare. They're just as simple to prepare as shrimp. In fact, we use the same method for preparing these garlic basil scallops as we do for making our garlic butter shrimp, which you can read about here. There's no need to be intimidated by the situation. Scallops are simple to prepare, I guarantee it. They won't take long to prepare if you follow a few simple steps. Allow me to demonstrate how I do it:

How to Buy Scallops
We must first purchase high-quality scallops before we can prepare them. Purchase the freshest produce you can find. Because more giant sea scallops have a sweeter flavour, I look for them.

Scallops that have been frozen will work in this recipe as well. Putting them in the refrigerator the night before you plan to cook will be the quickest and safest method of thawing them. Alternatively, you can place them in a sealed bag and put them in a large bowl under cold running water for a quicker solution. Every few minutes, turn the bag around in the bowl to ensure that the scallops are completely defrosted. Assume that they will take about a half-hour or so.

Cooking Scallops: A Step-by-Step Guide
This is a straightforward recipe. The techniques for cooking perfectly browned scallops on the stove will soon become second nature once you've mastered the technique.

Remove the scallops from the water and pat them dry. I like to pat them dry with a paper towel to ensure that they are as dry as possible. Scallops that are too wet will not sear or brown in the pan. The drier they are, the better the results will be when they burn. Scallops that have been frozen will have a little more moisture, so use extra caution when patting them dry.

Using a light dusting of flour, finish the job. Using a light dusting of flour on each side of the scallops will provide an extra layer of fail-safe protection. After cooking in a hot pan, the flour absorbs any excess moisture and helps to create a nice golden-brown crust. It is okay to skip this step if you don't have flour or if you are gluten-free.

Season the scallops with salt and pepper. I season everything with a generous amount of salt and pepper. I season one side of the chicken breasts out of the pan, place them seasoned side down into the hot pan, and then strengthen the other side while the first side is cooking.

Cook the scallops in a hot pan until they are cooked through. Putting them into a frying pan that isn't hot enough will result in them sizzling and falling apart. With the combination of dry and floured scallops and a hot pan, you can be assured of a beautiful golden brown searing.

Finish with butter, garlic, and fresh herbs if desired. Scallops are already delectable, but finishing them with a touch of creamy butter, garlic, and fresh herbs elevates them to the level of a fine dining establishment.

You now know how to cook scallops like a professional chef, and you can try it out for yourself. Continue to use our flavours of butter, garlic, and basil, or experiment with something new. Fresh thyme, tarragon, or something spicy like a jalapeno is all excellent additions to this recipe.


Ingriedients

• 12 large sea scallops weighing between 1 1/4 and 1 1/2 pounds
• See the notes for alternative use of 2 teaspoons of all-purpose flour.
• Season with salt and freshly ground black pepper.
• Two tablespoons oil (olive oil, avocado oil, or grapeseed oil are all excellent options).
• Butter (about 1 1/2 tablespoons)
• Two garlic cloves, peeled and minced
• 1 cup fresh basil leaves (optional)
• 3 to 4 lemon slices (optional)