How To make Garlic Scallop Saute
1 lb Scallops
3/4 c Milk or enough to cover
1/3 c Flour
4 tb Each butter and oil
4 Cloves fresh garlic, minced
10 Fresh mushrooms, sliced
2 Shallots, chopped
1 ts Lemon juice
Sherry Wash scallops well to remove sand. Place in small bowl and cover with milk. Let stand for 10 minutes. Drain well and coat with flour. shake off excess flour and set aside. Melt butter in large skillet, add oil and half the garlic and cook a few seconds. Add mushrooms, shallots and remaining garlic. Stir constantly until done. Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done. Remove scallops to serving platter and keep warm. Add a dash of sherry and deglaze the pan. Pour over scallops and serve.
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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
Read Full Article:
Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili | 09
Scallop Resources for Seafood Chefs: Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili.
View the complete series:
Demonstrated by Rob Green, Chef at Green's of Whitby
Produced with support from the Foods Standards Agency for Scotland
Filmed and edited by Classlane Media
Executive Producer for Seafish: Lee Cooper
© Sea Fish Industry Authority 2010
How to Make Perfect Scallops | SAM THE COOKING GUY
The only lesson you'll ever need to cook scallops perfectly.
00:00 Intro
00:33 Addressing the scallops
1:37 Seasoning & pan frying
3:55 Plating
4:35 First Bite
5:16 Outro
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???? INGREDIENTS:
➔ Sea Scallops (room temp, dried off)
➔ Kosher salt
➔ Pepper
➔ Garlic Powder
➔ Butter
➔ Olive Oil
➔ Sesame Chili Oil
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lemon garlic butter scallops, garlic butter scallop recipe
Super Easy Scallops & Asparagus in Ginger Oyster Sauce 姜汁带子炒芦笋 Chinese Seafood Stir Fry Recipe
We used frozen scallops to make this super easy and yummy chinese stir fry recipe. You can also use fresh scallops to make this dish, just remove the shells before using. Roland cooked scallops and asparagus previously in another video which can be found here: The main difference between these two recipes is the addition of ginger juice in this current one. If you are a fan of ginger fragrance, we believe you will like this recipe :0). By the way, please remember to let your scallops thaw fully before cooking. Also pat the scallops dry otherwise you will start a splatter party when you pan fry them.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 -pax
200g of scallops
5g of young ginger - sliced thinly
3 cloves of chopped garlic
1 cup of water
50g of thinly sliced carrots
200g of asparagus
2 tablespoons of oyster sauce
1/2 teaspoon of sugar
1 tablespoon of light soy sauce
2 tablespoons of fresh ginger juice
Some cornstarch solution
1 teaspoon of sesame oil
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Singapore Chicken Satay
Singapore Satay Sauce
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