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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Creamy Lemon Garlic Scallop Pasta
Lemon Garlic Scallop Pasta
(What type of pasta do you like??)
•
Ingredients -
1 Lb Bay Scallops or
1/2 Lb Sea Scallops (Highly Recommend)
1 Tsp Lemon Pepper
1 Tsp Onion Powder
Pinch of Salt
Drizzle of Olive oil
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Sauce & Etc
1 Tbsp Butter
4 Cloves Garlic (Minced or Sliced)
1 lb Pasta Noodles (Angel hair or Others)
1 Tsp Garlic Powder
1 Tsp Red Chili Flakes
1/2 Tsp Lemon Pepper
1/2 Cup Italian Style Cheese or Mozzarella
1/4 Cup White Wine or Vegetable/Chicken Stock
Squeeze lemon
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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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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
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.
Scallop Stir Fry
INGREDIENTS:
16 scallops
1 teaspoon lemon juice
1 teaspoon garlic, crushed
1⁄4 teaspoon chili powder
12 oz noodles (we recommend Japanese wheat or rice noodles)
2 cups frozen stir fry vegetables
2 teaspoons soy sauce
12 oz water
DIRECTIONS:
In a bowl, mix together the scallops, lemon juice, garlic, chili powder, and soy sauce.
Place rack on the bottom of the CanCooker and add 12 oz water. Spread noodles out on the rack, latch lid and cook on low to medium heat. Steam for 10 min.
Add frozen vegetables, latch lid and steam for 5 minutes.
Add scallops and juice mixture, latch lid and steam for an additional 5 minutes. If needed drain the noodle, vegetable and scallops and place it in a dish. Stir through soy sauce to taste. Enjoy!
lemon garlic butter scallops, garlic butter scallop recipe