Perfect Pan-Seared Scallops (with a Simple Pan Sauce)




Tóday we’re shówing yóu hów tó prepare Perfect Pan-Seared Scallóps – served with a simple, flavórful pan sauce!  Scallóps are óne óf óur favórite types óf seafóód tó eat, but they can be a little tricky tó cóók!
Yóu’ll first want tó start with the freshest póssible sea scallóps yóu can find (sea scallóps are the large-sized scallóps, nót the smaller ónes), and ideally yóu want tó use “day bóat” scallóps which were harvested ón a bóat that returned tó shóre the same day the scallóps were caught.

DESCRIPTIÓN
This recipe cómes tógether very fast só yóu must have all óf the ingredients measured óut in advance befóre yóu begin cóóking. Alsó remember that scallóps get rubbery if they are nót eaten sóón after cóóking só dó nót start this dish until just befóre yóu are ready tó serve.

INGREDIENTS
  • 1 póund sea scallóps
  • 2 tablespóóns clarified butter, divided (use unsalted if yóu have nót made clarified)
  • 1 tablespóón góód quality light óil such as canóla ór grape seed óil
  • 2 tablespóóns finely minced shallóts
  • ¼ cup vermóuth ór a very dry white wine
  • 2 tablespóóns chópped fresh flat leaf parsley
  • 1 tablespóón chópped fresh chives
  • ½ teaspóón lemón zest
  • ½ teaspóón salt
  • Few grinds freshly gróund black pepper
  • 2 tablespóóns cóld unsalted butter


INSTRUCTIÓNS
  1. Prepare the scallóps by remóving and discarding the hard little muscle that is attached tó the side óf the scallóp. Sómetimes that is remóved befóre sale, móst óf the time nót. Rinse the scallóps gently under very cóld water and pat dry cómpletely with paper tówels. If they are nót dry, they will nót brówn.
  2. Prepare all ingredients and set aside.
  3. In a large sauté pan, heat 1 tablespóón óf clarified butter and the óil óver hót heat until it just starts tó reach the smóking póint. If yóu are using clarified butter it may nót smóke só test with a dróp óf water.
  4. Ónce the pan and fat are hót, gently place each scallóp in, making sure they dón’t tóuch. Dó nót óvercrówd the pan. The heat shóuld be at abóut medium high tó high. Ónce yóu set the scallóps in, dó nót tóuch fór twó minutes. They must remain in óne place só they brówn. If yóu think they are brówning tóó quickly, lift óne and check. They shóuld be gólden in cólór. Adjust heat slightly if needed.
  5. .....


Full Recipes: afamilyfeast.com







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