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Chef’s Secret to Perfectly Seared Scallops

Food Feature

Select the Best Scallops

Sea scallops are best for this technique. Scallops come in various sizes and weights. When shopping, always choose fresh U10 scallops (meaning less than 10 scallops equal one pound). Frozen varieties will not allow for the signature sear that a good entrée requires. In preparation, wash the scallops in a little bit of salted water with a touch of lemon juice, and then thoroughly dry them. It gives a little extra flavor, and the acid in the lemon juice will tighten the scallop, making them easier to sear properly.

Simple Seared Scallops

• Thoroughly dry scallops

• Lightly season all sides with Kosher salt

• Add 1 tablespoon of olive oil to a sauté pan

• Place the pan over high heat, warm until oil begins to lightly smoke

• Carefully place scallops in the hot pan, being mindful not to over-crowd the pan

• Cook until browned (about two minutes)

• Flip and brown the other side

• Remove scallops from the pan and allow them to rest for 30 seconds  on
a paper towel

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