How To make Scallops Saute

Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing

In this episode, Martha demonstrates how to pan-sear, a technique that produces consistently satisfying — and quick — meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce. She also offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard cream sauce, and Muscovy duck breasts with a port-wine reduction.

#PanSearing #HowTo #Cooking #Food #MarthasCookingSchool #MarthaStewart

00:00 Introduction
00:30 Steak
06:00 Duck
17:05 Scallops
21:15 Salmon

Pan-Seared Scallops:
Salmon Fillet:
Steak With Mustard Cream Sauce:
Muscovy Duck Breasts with Port Wine Reduction Sauce:

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing

How to Cook the Perfect Scallops w/ Asparagus in 10 mins • Chinese Seafood & Vegetable Recipe

How to cook Chinese Style Pan Seared Scallops with Asparagus 扇贝炒芦笋? This is a super easy dish to put together and super yummy too! You just need to thaw the frozen scallops properly to get the best results. Also, by cooking this dish at home, you save a lot more money because this dish is very expensive if you order it at the restaurant.

Refer to the ingredient list below or go to our website here 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. 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.

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

Blanching asparagus
===
1/2 teaspoon of salt
A few drops of cooking oil
9 plump stalks of asparagus

Pan-sear scallops over medium heat
(New Zealand scallops recommended)
====
8 scallops

Making the gravy
====
3 cloves of garlic - chopped
1/2 cup of water
1/2 teaspoon of chicken stock powder
1.5 tablespoons of oyster sauce
1/3 teaspoon of sugar
Some cornstarch solution

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan:
Cooking oil:
Frozen scallops:
Chicken stock powder:
Oyster Sauce:

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If you like this recipe, you might like these too:

Sautéed French Beans w/ Minced Pork & Preserved Olive Veg


Garlic Chives w/ Bean Sprouts & Salted Fish


Stir Fry Bean Sprouts with Salted Fish 咸鱼炒豆芽


Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Perfectly Pan-Seared Bacon Wrapped Scallops

You can skip the fancy restaurant and have your own gourmet dinner at home with these Bacon Wrapped Scallops!  Sea scallops are pan-seared until a gorgeous golden crust forms, topped with an addicting garlic butter sauce and they're secretly super simple to cook.  They make the best low-carb and keto main dish recipe to serve for Valentine's Day dinner or a romantic date night in!

FULL RECIPE:
PRINTABLE RECIPE:

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Scallops Grenobloise with Jacques Pepin

Jacques Pepin cooks Scallops Grenobloise at his home in Madison, CT.



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How to cook scallops like a professional

#shorts #scallops #cooking #HowTo #foodie

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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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