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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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.
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
How to Cook Bay Scallops
How to Cook Bay Scallops. Part of the series: Delicious Fish Recipes & More. When cooking bay scallops, you should always begin by patting them down with dry paper towels. Cook bay scallops with help from a professionally trained chef in this free video clip.
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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Creamy Bay Scallop Spaghetti - Pasta with Bay Scallops and Sherry Cream Sauce
Learn how to make a Creamy Bay Scallop Spaghetti recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pasta with Bay Scallops and Sherry Cream Sauce Recipe!