The Biggest Mistakes Everyone Makes When Cooking Scallops
If you’re a seafood lover, chances are you enjoy a perfectly prepared scallop. With its smooth texture and mild flavor, a scallop can be quite a delicacy. Perhaps you’ve had this delectable seafood treat at one of your favorite restaurants and have decided to try your hand at preparing a dish yourself. You may have learned the hard way that it’s not as easy as it seems.
Are you struggling to do a scallop recipe justice? If so, you’ve come to the right place. These are the biggest mistakes everyone makes when cooking scallops.
#Scallops #Seafood #Cooking
Buying them 'wet' | 0:00
Forgetting to dry them | 1:06
Buying frozen ones | 2:01
Using regular butter | 2:55
Overcooking them | 3:46
Using powdered spices | 4:38
Strong sauces or flavors | 5:28
Moving the pan around | 6:16
Assuming you can only sear | 6:56
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How to Perfectly Sear Scallops with Alton Brown | Good Eats | Food Network
When it comes to cooking scallops, there's a few rules you need to follow to sear them to perfection. Alton Brown knows best.
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Seared Scallops
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 8 min
Prep: 5 min
Cook: 3 min
Yield: 4 servings
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Directions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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How to Perfectly Sear Scallops with Alton Brown | Good Eats | Food Network
Seared Scallops with Garlic Basil Butter - How to Cook Scallops Perfectly
How to make restaurant-worthy scallops at home. These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible! There’s no need to be intimidated. Scallops are easy to prepare, promise. With a few tricks, you’ll be cooking them like a pro in no time. ⬇️ Recipe Ingredients are below ⬇️
• 12 large sea scallops, 1 ¼ to 1 ½ pounds
• 2 teaspoons all-purpose flour, optional, see notes
• Salt and fresh ground black pepper
• 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
• 1 ½ tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices
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How to Cook Sauteed Bay Scallops - Episode 46
Bay Scallops (dry packed if possible), 1lb
Clarified Butter, 2T
(or 1T butter + 1T vegetable oil)
White Wine, 2 oz
Lemon Juice, 1T
Butter, 1T
Fresh Parsley chopped, 2T
Kosher Salt and Pepper
Pat scallops dry with paper towels.
Salt and pepper.
Heat 2T of clarified butter or 1T butter with 1T vegetable oil in large non-stick pan.
Brown scallops on med-high heat for about 1 minute per side.
Remove scallops from pan.
Add white wine and lemon juice. Boil off alcohol for about 1 minute.
Add 1 T butter and turn off heat.
Add scallops back to pan then add chopped parsley.
Serve with rice, couscous, or pasta.
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SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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APRON:
BOOS BLOCK CUTTING BOARD:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
4 NONSTICK SAUTE PAN:
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
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How to Saute Scallops With Wine, Butter & Garlic