Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
If you love scallops, you don't actually have to go to a fancy restaurant. Just find fresh scallops and it takes 5 mins to cook these delicacy at home. You just need some butter, olive oil, garlic, black pepper and paprika to work the magic.
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Ingredients:
- Fresh scallops
- Butter
- Extra virgin olive oil
- Black pepper
- Paprika powder
Cast Iron Seared Sea Scallops | Chef Lee Chizmar | Tips & Techniques
While I love me some shrimp, crab, or lobster, seared scallops are the king of my sea(food) world! ????
Their mildly sweet flavor and that caramelized crust they get when seared in a super hot pan…oh, swoon. Not to mention, they’re really low-maintenance compared to lobster and crab. ????
Check out these tips from Chef Lee Chizmar on how to cook scallops!
✅Cast Iron Seared Sea Scallops:
4 ea. u/10 dry Sea Scallops
2 tbsp. of blended oil, just enough to cover the bottom of the pan
1 tsp. of butter
1 tsp. of fresh lemon juice
Pinch of thyme leaves
Salt and White pepper for seasoning
✅Method:
Heat the Cast Iron pan over high heat. Add the blended oil, once the oil starts to reach the smoke point, dry tops of the scallops with a paper towel and season with salt and pepper. Add the seasoned side of the scallop down to the pan. Once the pan returns to smoke point again reduce the heat to medium. Pay attention to how fast the scallops are caramelizing, not all scallops are equal and the heat must be adjusted accordingly. You are looking for an even golden brown sear. Once you have achieved the sear, lightly season the other side of the scallop with salt and flip. Add the butter, lemon juice, and thyme to the pan and turn off the heat. Baste the scallops with the juices in the pan. Allow the scallops to carry in the pan to desired temperature and serve
How to cook scallops like a professional
#shorts #scallops #cooking #HowTo #foodie
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The Secret to Making Perfect Savory Butter Garlic Scallops
The Secret to Making Perfect Savory Butter Garlic Scallops - In this video, we're going to show you how to make perfect savory butter garlic scallops. We'll learn how to cook the scallops in the perfect way and add the perfect amount of butter and garlic to make them taste amazing. These are easy seared scallops in cast iron skillet.
If you're looking for a savory dish that'll be sure to impress, then this is the video for you!
Ingredients:
1 tbsp Branch and Vine's Garlic Infused Olive Oil -
1 lb. Scallops
½ tsp Salt
¼ tsp Black Pepper
3 tbsp Butter
2 tsp Garlic, minced
1 medium Lemon, juice half, slice remaining half
1 tbsp Parsley, chopped
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How to Sear Scallops with a Golden Crust Like a Restaurant Chef
Click here to access our Pan-Seared Scallops Recipe:
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Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak:
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Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.