Pan-Seared Scallops
10m
The Pan-Seared Scallops have a nice nutty flavor that enhances the quality of an already great product. This technique is different in feeling and texture from the traditionally cooked scallops, and is a great idea for anyone that prefers a firmer texture.
These scallops are perfect in a seafood platter, in a barbecue, or even in a dinner with friends.
If you want to go beyond the basics, open and clean the scallops yourself. Not sure how? No problem, Chef Luca Ferrari also shows you how to do it on CREME!
Rinse 4 scallops in cold water to remove any impurities
Grease a heavy bottom skillet with vegetable oil and bring it to the smoke point over high heat
Add 4 scallops
Add ½ tbsp of butter and cook the scallops for 1m until golden and crispy underneath. Turn them over
Add flaky salt to taste
Add ½ tbsp of butter. Slightly tilt the skillet and keep pouring the melted butter over the scallops while cooking for 1m until they are golden and crispy underneath but still soft in the middle. Remove from the heat
Plate them and add flaky salt to taste. The pan-seared scallops are ready
What an easy and delightful way to impress your guests. Enjoy!
Yield 4 pieces
Clean Scallop
4
Butter
1 tbsp
Vegetable Oil
to grease
Flaky Salt
to taste
Equipment
Cast-Iron Skillet