Introduction
Scallops are a delicious seafood option that are often overlooked in home cooking. They are easy to prepare and cook quickly, making them a great option for a weeknight dinner or a special occasion. In this recipe, we will show you how to make perfectly pan-seared scallops that are tender on the inside and golden brown on the outside.
Ingredients
- 12 large sea scallops
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
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Remove the small side muscle from the scallops if it’s still attached and pat them dry with paper towels.
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Season both sides of the scallops with salt and pepper.
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Heat a large skillet over medium-high heat and add the olive oil. Once it’s hot, add the scallops and cook for 2-3 minutes on each side until they’re golden brown and cooked through. Transfer them to a plate.
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Reduce the heat to medium and add the butter to the same skillet. Once it’s melted, add the garlic and cook for 30 seconds until fragrant. Stir in the lemon juice and parsley.
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Pour the sauce over the scallops and serve immediately.
Variations
- Bacon-wrapped scallops: Wrap each scallop with a thin slice of bacon before cooking them. The bacon will add a smoky flavor to the scallops and make them even more delicious.
- Scallops with risotto: Serve the scallops over a bed of creamy risotto for a more filling meal. You can also add some sautéed mushrooms and spinach to the risotto for extra flavor.
- Spicy scallops: Add some red pepper flakes or hot sauce to the garlic butter sauce for a spicy kick. You can also sprinkle some chopped fresh chives or green onions on top for a pop of color.
Conclusion
Pan-seared scallops are a simple yet elegant dish that you can make at home with just a few ingredients. This recipe is easy to follow and takes only 20 minutes to make, making it a great option for a quick weeknight dinner or a special occasion. Don’t be intimidated by cooking scallops – with this recipe, you’ll be able to make perfectly golden brown and tender scallops every time.
FAQ
How do I know when scallops are cooked?
Scallops should be cooked until they are opaque and firm to the touch. Overcooked scallops will become tough and rubbery, so be sure to monitor them closely while cooking.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops for this recipe. Just be sure to thaw them completely before cooking.
Should I remove the muscle from the scallops before cooking?
Yes, you should remove the muscle from the scallops before cooking. The muscle is a tough, chewy piece of tissue that can be easily removed by gently pulling it away from the scallop.
How should I season the scallops?
Scallops have a delicate flavor, so a simple seasoning of salt and pepper is often all that is needed. You can also add a touch of lemon juice or garlic for additional flavor.
What is the best way to cook scallops?
The best way to cook scallops is by searing them in a hot pan with butter or oil. Heat the pan over high heat, then add the scallops and cook for 1-2 minutes per side, until they are golden brown and cooked through.
Can I marinate the scallops before cooking?
Yes, you can marinate the scallops before cooking. Just be sure not to marinate them for too long, as the acid in the marinade can break down the delicate texture of the scallops.
Should I rinse the scallops before cooking?
No, you should not rinse the scallops before cooking. Rinsing them can wash away their natural flavor and texture.
Can I use a nonstick pan to cook scallops?
Yes, you can use a nonstick pan to cook scallops. However, be sure not to overcrowd the pan, as the scallops will release moisture and steam instead of searing.
How should I serve the scallops?
Scallops are often served as an appetizer or main course. You can serve them with a simple salad or vegetable side dish, or over a bed of pasta or risotto.
How should I store leftover scallops?
Leftover scallops should be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan with a bit of butter or oil to prevent them from becoming tough and rubbery.
